- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/21/2015 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/21/2015 | Complete (Food) | 93 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
|
10/28/2014 | Complete (Food) | 98 |
- Critical: Food received at proper temperature
|
05/16/2014 | Complete (Food) | 99 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
|
11/07/2013 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
|
04/17/2013 | Complete (Food) | 97 |
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