- Critical: Food separated and protected
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Food obtained from approved source
|
08/14/2015 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Thermometers provided and accurate
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
08/14/2015 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
01/09/2015 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
03/10/2014 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth
|
03/10/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
|
07/25/2013 | Complete (Food) | 98 |
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