- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/28/2015 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/02/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/12/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2013 | Follow-up (Food) | 88 |
- 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)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/10/2013 | Complete (Food) | 83 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
|
06/14/2013 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- In-use utensils
|
06/14/2013 | Complete (Food) | 90 |
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