- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/10/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/26/2015 | Complete (Food) | 81 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food obtained from approved source
|
06/19/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Food obtained from approved source
|
06/19/2015 | Complete (Food) | 89 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/10/2014 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/10/2014 | Complete (Food) | 88 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/20/2014 | Follow-up (Food) | 97 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/20/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/09/2014 | Complete (Food) | 86 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
07/02/2013 | Follow-up (Food) | 89 |
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