- Critical: Proper date marking and disposition
|
12/22/2015 | Follow-up (Food) | 99 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper hot holding temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
|
12/22/2015 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2013 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2013 | Complete (Food) | 85 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
|
06/13/2013 | Follow-up (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
06/13/2013 | Complete (Food) | 86 |
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