- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/17/2016 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/15/2016 | Complete (Food) | 91 |
No violation noted during this evaluation. | 07/13/2015 | Complete (Food) | 92 |
- 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
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
03/23/2015 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- 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
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
03/23/2015 | Complete (Food) | 87 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/03/2014 | Complete (Food) | 88 |
- 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: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Follow-up (Food) | 84 |
- 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: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2014 | Complete (Food) | 79 |
- Critical: Handwashing sinks proplery supplied and accessible
|
07/31/2013 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
07/31/2013 | Complete (Food) | 95 |
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