- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
08/14/2015 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Management and food employee awareness (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
08/14/2015 | Complete (Food) | 86 |
No violation noted during this evaluation. | 04/27/2015 | Complaint - Consultation (Food) | |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
|
04/21/2015 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Washing fruits and vegetables
- In-use utensils
- Critical: Hands clean and properly washed
|
04/21/2015 | Complete (Food) | 79 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2014 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2014 | Complete (Food) | 85 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
02/27/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
|
08/22/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
|
08/22/2013 | Complete (Food) | 88 |
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