- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
|
12/17/2015 | Follow-up (Food) | 93 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/15/2015 | Complete (Food) | 82 |
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2015 | Follow-up (Food) | 94 |
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/15/2015 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Variance obtained for specialized processing methods
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/22/2014 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/09/2014 | Complete (Food) | 74 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/12/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
10/23/2013 | Complete (Food) | 86 |
| No violation noted during this evaluation. | 03/06/2013 | Follow-up (Food) | 90 |
| No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 76 |
Restaurant representatives - add corrected or new information about Kohana Japanese Restaurant, 2002 Richard Jones Rd., Suite C-10, NASHVILLE, TN 37215 »