- Contamination prevented during food prep, strg, and dsply
|
12/16/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
12/03/2015 | Complete (Food) | 90 |
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/29/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/18/2015 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/01/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2014 | Complete (Food) | 86 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2014 | Follow-up (Food) | 92 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Approved thawing methods used
- Wiping cloths
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2014 | Complete (Food) | 83 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- 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)
|
11/04/2013 | Follow-up (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: No discharge from eyes, nose, and mouth
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/20/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 04/04/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 04/04/2013 | Complete (Food) | 91 |
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