- Approved thawing methods used
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/16/2016 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cooling time and temperature
- Critical: Proper date marking and disposition
- Approved thawing methods used
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
02/04/2016 | Complete (Food) | 81 |
- Proper cooling methds used
- Utensils, equip and linens
|
08/31/2015 | Follow-up (Food) | 96 |
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Proper cooling methds used
- Utensils, equip and linens
|
08/26/2015 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/31/2015 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/11/2015 | Complete (Food) | 76 |
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/21/2014 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2014 | Complete (Food) | 90 |
- Critical: Proper cold holding temperatures
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2014 | Complete (Food) | 90 |
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