- Thermometers provided and accurate
- Food properly labeled
- Utensils, equip and linens
|
01/05/2016 | Complete (Food) | 99 |
- Wiping cloths
- Single-use/single-service articles
- Gloves used properly
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/20/2015 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
03/20/2015 | Complete (Food) | 95 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
|
07/17/2014 | Follow-up (Food) | 91 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
|
07/17/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
|
03/25/2014 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
|
08/23/2013 | Complete (Food) | 96 |
No violation noted during this evaluation. | 03/13/2013 | Complete (Food) | 98 |
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