- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/16/2015 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
09/16/2015 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/27/2015 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/30/2015 | Complete (Food) | 86 |
- Critical: Food received at proper temperature
- 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 reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
04/22/2014 | Complete (Food) | 88 |
No violation noted during this evaluation. | 03/21/2013 | Complete (Food) | 90 |
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