Barleys Taproom, 200 E. Jackson Ave., KNOXVILLE, TN 37915 - inspection findings and violations



Business Info

Name: BARLEYS TAPROOM
Address: 200 E. JACKSON AVE., KNOXVILLE, TN 37915
Total inspections: 13
Last inspection: 01/28/2016
Score
86

Restaurant representatives - add corrected or new information about Barleys Taproom, 200 E. Jackson Ave., KNOXVILLE, TN 37915 »


Inspection findings

Inspection date

Type

Score

  • Critical: Proper cold holding temperatures
  • Critical: Proper date marking and disposition
  • Critical: Toxic substances properly identified, stored, used
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
01/28/2016Complete (Food)86
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Single-use/single-service articles
09/17/2015Follow-up (Food)96
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Single-use/single-service articles
  • Critical: Hands clean and properly washed
09/17/2015Complete (Food)86
  • Critical: Proper reheating procedures for hot holding
  • Pasteurized foods used (repeated violation)
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
01/22/2015Follow-up (Food)97
  • Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
  • Critical: Proper reheating procedures for hot holding
  • Pasteurized foods used (repeated violation)
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
01/22/2015Complete (Food)92
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
10/02/2014Follow-up (Food)94
  • Critical: Time as a public health control:procedures and records
  • Pasteurized foods used (repeated violation)
  • Critical: Proper use of restriction and exclusion
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/18/2014Complete (Food)89
  • Critical: Food received at proper temperature
  • Critical: Proper date marking and disposition (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
03/06/2014Follow-up (Food)90
  • Critical: Food received at proper temperature
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Proper date marking and disposition (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Personal cleanliness
  • Washing fruits and vegetables
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
03/06/2014Complete (Food)85
  • Critical: Proper date marking and disposition (repeated violation)
  • Water and ice from approved source
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
09/17/2013Follow-up (Food)93
  • Critical: Proper date marking and disposition (repeated violation)
  • Water and ice from approved source
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: Handwashing sinks proplery supplied and accessible
09/09/2013Complete (Food)88
  • Critical: Food received at proper temperature
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
04/17/2013Follow-up (Food)93
No violation noted during this evaluation.04/09/2013Complete (Food)88

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