- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
07/25/2015 | Follow-up (Food) | 96 |
- Critical: Food separated and protected (repeated violation)
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
07/25/2015 | Complete (Food) | 92 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
04/14/2015 | Complete (Food) | 93 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/30/2014 | Follow-up (Food) | 94 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Thermometers provided and accurate
- Food properly labeled
- Critical: No discharge from eyes, nose, and mouth
|
12/05/2014 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
02/13/2014 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Management and food employee awareness (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
02/13/2014 | Complete (Food) | 87 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth
|
07/26/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 92 |
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