- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
11/20/2015 | Follow-up (Food) | 98 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
11/10/2015 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/27/2015 | Follow-up (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
02/10/2015 | Complete (Food) | 76 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/25/2013 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
11/15/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 03/21/2013 | Complete (Food) | 91 |
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