Mr P's Buffalo Wings, 3285 Hacks Cross, Ste 105, MEMPHIS, TN 38125 - inspection findings and violations



Business Info

Name: MR P'S BUFFALO WINGS
Address: 3285 HACKS CROSS, STE 105, MEMPHIS, TN 38125
Total inspections: 10
Last inspection: 09/30/2015
Score
88

Restaurant representatives - add corrected or new information about Mr P's Buffalo Wings, 3285 Hacks Cross, Ste 105, MEMPHIS, TN 38125 »


Inspection findings

Inspection date

Type

Score

  • Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Thermometers provided and accurate
  • Food properly labeled
  • Contamination prevented during food prep, strg, and dsply
  • Wiping cloths
  • In-use utensils
  • Utensils, equip and linens
  • Single-use/single-service articles
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/30/2015Complete (Food)88
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food separated and protected (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
04/06/2015Follow-up (Food)80
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
  • Critical: Food separated and protected (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
03/30/2015Follow-up (Food)75
  • Critical: Food received at proper temperature
  • 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: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible
03/18/2015Complete (Food)75
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Plant food properly cooked for hot holding
  • Contamination prevented during food prep, strg, and dsply
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
07/29/2014Complete (Food)91
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper cold holding temperatures
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Critical: Food additives: approved and properly used
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: No discharge from eyes, nose, and mouth
09/24/2013Complete (Food)83
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Plant food properly cooked for hot holding
05/29/2013Follow-up (Food)96
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Compliance w/variance, specialized process, and HACCP plan (repeated violation)
  • Plant food properly cooked for hot holding
  • Food properly labeled
05/15/2013Follow-up (Food)87
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Plant food properly cooked for hot holding
  • Food properly labeled
04/30/2013Complete (Food)87
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Plant food properly cooked for hot holding
  • Food properly labeled
04/30/2013Complete (Food)87

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