- Single-use/single-service articles
|
08/07/2015 | Complete (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
|
04/24/2015 | Complete (Food) | 98 |
- Contamination prevented during food prep, strg, and dsply
|
10/08/2014 | Complete (Food) | 99 |
- 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
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/19/2014 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
06/06/2014 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
10/29/2013 | Complete (Food) | 97 |
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
05/29/2013 | Follow-up (Food) | 97 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
05/29/2013 | Complete (Food) | 92 |
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