- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/04/2016 | Complete (Food) | 94 |
No violation noted during this evaluation. | 07/08/2015 | Complete (Food) | 100 |
No violation noted during this evaluation. | 07/08/2015 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/19/2015 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/31/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/14/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source (repeated violation)
|
08/19/2013 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
08/07/2013 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
08/07/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 02/25/2013 | Complete (Food) | 92 |
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