|
11/12/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/02/2015 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed (repeated violation)
|
11/24/2014 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Hands clean and properly washed
|
06/03/2014 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
|
12/16/2013 | Complete (Food) | 94 |
- 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
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
06/14/2013 | Complete (Food) | 90 |
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