- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Utensils, equip and linens
|
02/01/2016 | Complete (Food) | 94 |
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
09/22/2015 | Complete (Food) | 95 |
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
|
02/05/2015 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
|
02/05/2015 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2013 | Follow-up (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/04/2013 | Complete (Food) | 81 |
- Critical: Proper cooking time and temperatures
- Approved thawing methods used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Complete (Food) | 92 |
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