- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/29/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Personal cleanliness
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/29/2015 | Complete (Food) | 92 |
- Critical: Food separated and protected
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: No discharge from eyes, nose, and mouth
|
04/09/2015 | Complete (Food) | 97 |
No violation noted during this evaluation. | 03/25/2014 | Complete (Food) | 100 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/03/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
04/30/2013 | Complete (Food) | 92 |
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