- Thermometers provided and accurate
- Food properly labeled
- Single-use/single-service articles
|
09/14/2015 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
08/26/2015 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/18/2015 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/13/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/04/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/09/2013 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/09/2013 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
06/10/2013 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
|
05/23/2013 | Complete (Food) | 94 |
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