- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
12/15/2015 | Follow-up (Food) | 97 |
- Critical: Proper cooling time and temperature
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
12/15/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
|
06/17/2015 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
|
06/08/2015 | Complete (Food) | 78 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Water and ice from approved source
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/02/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
06/02/2014 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
06/02/2014 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
11/06/2013 | Complete (Food) | 92 |
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