- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/14/2015 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Approved thawing methods used
|
02/25/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- In-use utensils
|
02/25/2015 | Complete (Food) | 85 |
- Critical: Proper disposition of unsafe food, returned food not re-served
|
12/05/2014 | Complete (Food) | 99 |
No violation noted during this evaluation. | 05/14/2014 | Complete (Food) | 100 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/27/2013 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/13/2013 | Complete (Food) | 76 |
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