- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
10/15/2015 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/23/2015 | Complete (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/06/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/17/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
08/15/2013 | Follow-up (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
08/15/2013 | Complete (Food) | 75 |
Restaurant representatives - add corrected or new information about Piccadilly Cafeteria, 4996 Stage Rd., MEMPHIS, TN 38128 »