- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/21/2015 | Follow-up (Food) | 95 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/21/2015 | Complete (Food) | 90 |
No violation noted during this evaluation. | 07/01/2015 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2015 | Complete (Food) | 81 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Hands clean and properly washed
|
12/03/2014 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Critical: Hands clean and properly washed
|
12/03/2014 | Complete (Food) | 80 |
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2014 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
|
12/02/2013 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
|
12/02/2013 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
05/28/2013 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
05/13/2013 | Complete (Food) | 79 |
Restaurant representatives - add corrected or new information about Asahi Buffet And Habatchi Restaurant, 7648 Hwy 70 S, NASHVILLE, TN 37221 »