- Thermometers provided and accurate
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/20/2015 | Follow-up (Food) | 95 |
- Critical: Proper reheating procedures for hot holding
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/20/2015 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Personal cleanliness
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/11/2015 | Follow-up (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Food properly labeled
- Personal cleanliness
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/11/2015 | Complete (Food) | 83 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2014 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2014 | Complete (Food) | 87 |
- Critical: Food separated and protected (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
|
02/24/2014 | Follow-up (Food) | 92 |
- Critical: Food separated and protected (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
|
02/24/2014 | Complete (Food) | 87 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
09/13/2013 | Follow-up (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
09/13/2013 | Complete (Food) | 78 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
|
04/16/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 84 |
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