- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Thermometers provided and accurate
- In-use utensils
|
11/09/2015 | Complete (Food) | 93 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/10/2015 | Follow-up (Food) | 92 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/10/2015 | Complete (Food) | 87 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/30/2014 | Complete (Food) | 93 |
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/18/2014 | Complete (Food) | 93 |
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