- Approved thawing methods used
- Food properly labeled
- Wiping cloths
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
01/08/2016 | Follow-up (Food) | 90 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Food properly labeled
- Wiping cloths
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/29/2015 | Complete (Food) | 74 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible
|
06/24/2015 | Complete (Food) | 93 |
No violation noted during this evaluation. | 12/04/2014 | Complete (Food) | 98 |
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/30/2014 | Follow-up (Food) | 91 |
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/22/2014 | Complete (Food) | 87 |
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/27/2013 | Follow-up (Food) | 94 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/30/2013 | Complete (Food) | 80 |
No violation noted during this evaluation. | 10/30/2013 | Complete (Food) | 80 |
No violation noted during this evaluation. | 03/13/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 03/12/2013 | Complete (Food) | 90 |
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