- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
|
09/22/2015 | Complete (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Thermometers provided and accurate
|
05/05/2015 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
|
04/21/2015 | 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 (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/18/2014 | Complete (Food) | 85 |
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/25/2014 | Complete (Food) | 94 |
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
10/11/2013 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
|
05/23/2013 | Complete (Food) | 95 |
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