- Critical: Proper cold holding temperatures
- Utensils, equip and linens
|
09/28/2015 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
02/26/2015 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
02/26/2015 | Complete (Food) | 80 |
- 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 (repeated violation)
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
08/14/2014 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
|
01/29/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
|
08/12/2013 | Follow-up (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- In-use utensils
|
08/12/2013 | Complete (Food) | 85 |
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