- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
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09/17/2015 | Complete (Food) | 95 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
|
04/09/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
08/13/2014 | Complete (Food) | 90 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
09/24/2013 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
09/24/2013 | Complete (Food) | 91 |
No violation noted during this evaluation. | 03/04/2013 | Complete (Food) | 94 |
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