- Critical: Food in good condition, safe, and unadulterated
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
08/18/2015 | Complete (Food) | 82 |
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
|
08/17/2015 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
|
02/13/2015 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- In-use utensils
|
02/13/2015 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
07/31/2014 | Complete (Food) | 94 |
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