- Utensils, equip and linens
|
09/29/2015 | Follow-up (Food) | 98 |
- Critical: Toxic substances properly identified, stored, used
- Utensils, equip and linens
|
09/29/2015 | Complete (Food) | 93 |
- Approved thawing methods used
|
04/16/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
|
10/30/2014 | Complete (Food) | 97 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: No discharge from eyes, nose, and mouth
|
06/26/2014 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/16/2013 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Water and ice from approved source
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/16/2013 | Complete (Food) | 86 |
No violation noted during this evaluation. | 03/13/2013 | Follow-up (Food) | 94 |
No violation noted during this evaluation. | 03/13/2013 | Complete (Food) | 90 |
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