- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/12/2016 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2015 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Approved thawing methods used
- Thermometers provided and accurate
- Washing fruits and vegetables
|
04/03/2015 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Washing fruits and vegetables
- In-use utensils
|
04/03/2015 | Complete (Food) | 74 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/07/2014 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/27/2014 | Complete (Food) | 72 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/02/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/19/2014 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/26/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
07/16/2013 | Complete (Food) | 75 |
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