- Thermometers provided and accurate
- Food properly labeled
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
|
07/29/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
05/13/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- In-use utensils
|
05/13/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/30/2014 | Follow-up (Food) | 91 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/29/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
02/06/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
02/06/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Utensils, equip and linens
|
09/09/2013 | Complete (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
04/23/2013 | Complete (Food) | 80 |
- Critical: Food received at proper temperature
- 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
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
04/17/2013 | Follow-up (Food) | 89 |
No violation noted during this evaluation. | 03/26/2013 | Complete (Food) | 90 |
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