- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Thermometers provided and accurate
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
08/14/2015 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Thermometers provided and accurate
- In-use utensils
|
08/04/2015 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (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 (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/29/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/31/2014 | Follow-up (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/31/2014 | Complete (Food) | 81 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition (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)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
02/19/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
|
08/08/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- In-use utensils
|
08/08/2013 | Complete (Food) | 86 |
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