- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/14/2015 | Follow-up (Food) | 92 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Thermometers provided and accurate
- Food properly labeled
- Insects, animals, and rodents not present
- Wiping cloths
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/02/2015 | Complete (Food) | 71 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/27/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2014 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
12/09/2014 | Complete (Food) | 85 |
- Management and food employee awareness (repeated violation)
- Plant food properly cooked for hot holding
|
05/13/2014 | Follow-up (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Plant food properly cooked for hot holding
|
04/21/2014 | Complete (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
|
05/17/2013 | Complete (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
|
05/02/2013 | Complete (Food) | 91 |
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