- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2015 | Complete (Food) | 90 |
- Critical: Food separated and protected (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
10/22/2014 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected (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
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/10/2014 | Complete (Food) | 90 |
- Critical: Food separated and protected
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2013 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/26/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/26/2013 | Complete (Food) | 86 |
Restaurant representatives - add corrected or new information about University Club (Kitchen), 1346 Central, MEMPHIS, TN 38104 »