|
12/30/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- In-use utensils
|
12/30/2015 | Complete (Food) | 90 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/24/2015 | Complete (Food) | 96 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/23/2014 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/30/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2014 | Complete (Food) | 86 |
- Critical: Proper date marking and disposition (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
|
12/16/2013 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/24/2013 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/11/2013 | Complete (Food) | 83 |
Restaurant representatives - add corrected or new information about Sushin, 528 N. Thompson Lane., MURFREESBORO, TN 37129 »