Sarah Lee's Kitchen, 4040 N. Watkins St., MEMPHIS, TN 38127 - inspection findings and violations



Business Info

Name: SARAH LEE'S KITCHEN
Address: 4040 N. WATKINS ST., MEMPHIS, TN 38127
Total inspections: 10
Last inspection: 09/16/2015
Score
93

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Inspection findings

Inspection date

Type

Score

  • Thermometers provided and accurate
  • Food properly labeled
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
09/16/2015Complete (Food)93
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Critical: Hands clean and properly washed
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
05/06/2015Complete (Food)87
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible
11/12/2014Follow-up (Food)90
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Proper use of restriction and exclusion
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible
11/12/2014Complete (Food)85
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Contamination prevented during food prep, strg, and dsply
04/03/2014Follow-up (Food)92
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
04/03/2014Complete (Food)82
  • 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: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Water and ice from approved source
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/09/2013Follow-up (Food)91
  • Critical: Food separated and protected
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper reheating procedures for hot holding
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Water and ice from approved source
  • Critical: Proper use of restriction and exclusion
  • Food properly labeled
  • Critical: Handwashing sinks proplery supplied and accessible
08/22/2013Complete (Food)82
No violation noted during this evaluation.03/22/2013Follow-up (Food)89
No violation noted during this evaluation.03/22/2013Complete (Food)79

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