- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/10/2016 | Complete (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Proper cooling methds used
- Food properly labeled
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/18/2015 | Complete (Food) | 95 |
No violation noted during this evaluation. | 06/18/2015 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
|
06/05/2015 | Follow-up (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
|
04/27/2015 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/30/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
|
04/23/2014 | Complete (Food) | 96 |
- Plant food properly cooked for hot holding
|
09/04/2013 | Complete (Food) | 98 |
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