- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
01/08/2016 | Follow-up (Food) | 93 |
- Critical: Toxic substances properly identified, stored, used
- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
01/08/2016 | Complete (Food) | 88 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/21/2015 | Follow-up (Food) | 93 |
- Critical: Proper hot holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/21/2015 | Complete (Food) | 88 |
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
01/21/2015 | Complete (Food) | 97 |
- Critical: Food separated and protected
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
09/26/2014 | Complete (Food) | 95 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
06/19/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
11/25/2013 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Personal cleanliness
|
11/25/2013 | Complete (Food) | 82 |
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