- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
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10/06/2015 | Complete (Food) | 98 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
|
05/05/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used (repeated violation)
|
08/26/2014 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
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06/17/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
|
12/09/2013 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
04/12/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- In-use utensils
|
04/12/2013 | Complete (Food) | 89 |
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