- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
11/16/2015 | Follow-up (Food) | 94 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
11/16/2015 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
03/03/2015 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
12/10/2013 | Complete (Food) | 97 |
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