- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/05/2016 | Follow-up (Food) | 93 |
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/05/2016 | Complete (Food) | 84 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
07/30/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
|
04/14/2015 | Complete (Food) | 97 |
- Critical: Proper reheating procedures for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
12/04/2014 | Complete (Food) | 98 |
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