- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/19/2015 | Complete (Food) | 92 |
- 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: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/06/2015 | Follow-up (Food) | 93 |
- 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: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/29/2015 | Follow-up (Food) | 86 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- 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
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/17/2015 | Complete (Food) | 74 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
12/29/2014 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Approved thawing methods used
- Washing fruits and vegetables
- Critical: Hands clean and properly washed (repeated violation)
|
12/30/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Approved thawing methods used
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
|
12/17/2013 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
- Approved thawing methods used
|
04/16/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
|
04/16/2013 | Complete (Food) | 90 |
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