- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
01/14/2016 | Complete (Food) | 97 |
- Approved thawing methods used
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/07/2015 | Follow-up (Food) | 93 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/07/2015 | Complete (Food) | 88 |
- Approved thawing methods used
|
02/23/2015 | Complete (Food) | 98 |
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/17/2014 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/14/2014 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/03/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/03/2013 | Complete (Food) | 90 |
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