- Critical: Food separated and protected (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Personal cleanliness
|
04/14/2015 | Follow-up (Food) | 90 |
- Critical: Food separated and protected (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Personal cleanliness
|
04/14/2015 | Complete (Food) | 85 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Thermometers provided and accurate
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Follow-up (Food) | 90 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Thermometers provided and accurate
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/26/2014 | Complete (Food) | 81 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
03/13/2014 | Follow-up (Food) | 83 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
03/13/2014 | Complete (Food) | 78 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
10/28/2013 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
|
10/28/2013 | Complete (Food) | 77 |
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