No violation noted during this evaluation. | 12/21/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- Critical: Handwashing sinks proplery supplied and accessible
|
12/21/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
|
06/15/2015 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Utensils, equip and linens
|
12/29/2014 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- In-use utensils
- Utensils, equip and linens
|
12/19/2014 | Complete (Food) | 86 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
|
05/15/2014 | Complete (Food) | 94 |
- Critical: Food separated and protected
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
|
11/21/2013 | Complete (Food) | 93 |
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