- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
|
07/14/2015 | Follow-up (Food) | 94 |
- Critical: Food separated and protected (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- Utensils, equip and linens
|
07/14/2015 | Complete (Food) | 90 |
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
04/23/2015 | Complete (Food) | 92 |
- Critical: Consumer advisory provided for raw and undercooked food
- Contamination prevented during food prep, strg, and dsply
|
02/19/2015 | Complaint - Consultation (Food) | |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/05/2014 | Complete (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- 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)
|
05/06/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/22/2013 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
|
06/11/2013 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
06/11/2013 | Complete (Food) | 70 |
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