- Food properly labeled
- In-use utensils
|
02/18/2016 | Follow-up (Food) | 96 |
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- In-use utensils
|
02/18/2016 | Complete (Food) | 91 |
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
08/19/2015 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
04/14/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
03/30/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible
|
08/21/2014 | Complete (Food) | 92 |
No violation noted during this evaluation. | 02/14/2014 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Variance obtained for specialized processing methods
|
02/14/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/04/2013 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Water and ice from approved source
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/17/2013 | Complete (Food) | 90 |
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