- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Single-use/single-service articles
|
11/24/2015 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
06/11/2015 | Complete (Food) | 99 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
02/10/2015 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/07/2014 | Complete (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
03/18/2014 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
09/11/2013 | Complete (Food) | 96 |
- Critical: Food separated and protected
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
04/12/2013 | Complete (Food) | 96 |
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