- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/05/2015 | Follow-up (Food) | 96 |
- Critical: Proper cooling time and temperature
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/05/2015 | Complete (Food) | 84 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
04/21/2015 | Follow-up (Food) | 94 |
- 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 date marking and disposition
- Plant food properly cooked for hot holding
|
04/21/2015 | Complete (Food) | 89 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
11/20/2014 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
11/20/2014 | Complete (Food) | 91 |
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