- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
11/05/2015 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
|
11/05/2015 | Complete (Food) | 90 |
No violation noted during this evaluation. | 02/03/2015 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
03/20/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures
- Approved thawing methods used
- Thermometers provided and accurate
|
09/04/2013 | Complete (Food) | 95 |
No violation noted during this evaluation. | 02/25/2013 | Complete (Food) | 94 |
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