- Contamination prevented during food prep, strg, and dsply
|
09/23/2015 | Follow-up (Food) | 97 |
- Contamination prevented during food prep, strg, and dsply
|
09/23/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/04/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/07/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2014 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
08/28/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
04/23/2013 | Complete (Food) | 90 |
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