- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/16/2015 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
03/09/2015 | Complete (Food) | 95 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
07/31/2014 | Follow-up (Food) | 95 |
- 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: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
07/31/2014 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/26/2013 | Complete (Food) | 90 |
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