- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/26/2016 | Follow-up (Food) | 99 |
- Critical: Proper date marking and disposition
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/26/2016 | Complete (Food) | 94 |
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/23/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/14/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/05/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
|
10/22/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/08/2014 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/08/2014 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
|
11/20/2013 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
07/10/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
05/29/2013 | Complete (Food) | 87 |
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