- Thermometers provided and accurate
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/27/2015 | Complete (Food) | 91 |
- Critical: Food separated and protected
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Personal cleanliness
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Follow-up (Food) | 87 |
- Critical: Food separated and protected
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Personal cleanliness
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Complete (Food) | 77 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2014 | Follow-up (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/09/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/10/2014 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/10/2014 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- 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
|
07/09/2013 | Follow-up (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- 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
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
07/09/2013 | Complete (Food) | 70 |
No violation noted during this evaluation. | 03/13/2013 | Follow-up (Food) | 85 |
No violation noted during this evaluation. | 03/13/2013 | Complete (Food) | 76 |
Restaurant representatives - add corrected or new information about Shoney's #2319, 3081 Covington Pike., MEMPHIS, TN 38128 »