- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/25/2015 | Complete (Food) | 82 |
- Critical: Proper date marking and disposition
- Critical: Hands clean and properly washed
|
06/11/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Food properly labeled
- Critical: Hands clean and properly washed
|
06/11/2014 | Complete (Food) | 88 |
- Plant food properly cooked for hot holding
|
12/11/2013 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2013 | Complete (Food) | 87 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/18/2013 | Complete (Food) | 67 |
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