- Critical: Handwashing sinks proplery supplied and accessible
|
10/29/2015 | Complaint - Consultation (Food) | 98 |
No violation noted during this evaluation. | 08/27/2015 | Follow-up (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
08/12/2015 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
|
03/24/2015 | Complete (Food) | 96 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
10/27/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Food properly labeled
|
10/13/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Food properly labeled
|
09/29/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/19/2014 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/05/2014 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/13/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
07/30/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 02/25/2013 | Follow-up (Food) | 94 |
Restaurant representatives - add corrected or new information about Fuji Japanese Steak House, 209 Indian Lake Blvd., Ste 100, HENDERSONVILLE, TN 37075 »