- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/09/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/27/2015 | Complete (Food) | 92 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/18/2014 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
06/23/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
12/12/2013 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2013 | Complete (Food) | 90 |
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