- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
08/11/2015 | Follow-up (Food) | 95 |
- Critical: Proper cold holding temperatures
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Warewashing facilites, installed, maintaned, used, test strips
|
08/11/2015 | Complete (Food) | 90 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- 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
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/13/2015 | Follow-up (Food) | 90 |
- Critical: Proper use of restriction and exclusion
|
05/13/2015 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
|
11/12/2014 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
|
11/12/2014 | Complete (Food) | 83 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/16/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
08/30/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized eggs used where required
- Washing fruits and vegetables
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
08/28/2013 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
07/29/2013 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
07/29/2013 | Complete (Food) | 80 |
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