- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
09/02/2015 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
09/02/2015 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2015 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2015 | Complete (Food) | 72 |
Restaurant representatives - add corrected or new information about Red Zone #2 (Restaurant), 2583 Broad Ave, MEMPHIS, TN 38112 »