- Utensils, equip and linens
- Single-use/single-service articles
|
09/15/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
11/06/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
|
05/28/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
|
11/21/2013 | Complete (Food) | 90 |
- Critical: Proper reheating procedures for hot holding
|
06/29/2013 | Complete (Food) | 99 |
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