- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/11/2016 | Follow-up (Food) | 93 |
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/11/2016 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
05/27/2015 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/15/2015 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/15/2015 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
10/29/2014 | Complete (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/14/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/14/2014 | Complete (Food) | 84 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (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 (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/30/2013 | Follow-up (Food) | 88 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- 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 (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/30/2013 | Complete (Food) | 79 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/30/2013 | Follow-up (Food) | 89 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized eggs used where required
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
05/15/2013 | Complete (Food) | 85 |
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