- Thermometers provided and accurate
- Personal cleanliness
- Wiping cloths
- Warewashing facilites, installed, maintaned, used, test strips
|
09/10/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2015 | Complete (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
11/06/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/14/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
12/12/2013 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
06/25/2013 | Complete (Food) | 91 |
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