- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/17/2015 | Follow-up (Food) | 97 |
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/17/2015 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Proper date marking and disposition
- Critical: Proper date marking and disposition
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/24/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/19/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/11/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 07/05/2013 | Follow-up (Food) | 100 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
06/19/2013 | Complete (Food) | 83 |
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