- Thermometers provided and accurate
|
12/14/2015 | Follow-up (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
|
12/01/2015 | Complete (Food) | 84 |
- Critical: Handwashing sinks proplery supplied and accessible
|
03/10/2015 | Complete (Food) | 98 |
- Pasteurized foods used (repeated violation)
|
09/26/2014 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/17/2014 | Follow-up (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Food properly labeled
- Insects, animals, and rodents not present
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/06/2014 | Complete (Food) | 71 |
- Critical: Food-contact surfaces:cleaned and sanitized
- 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
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
10/09/2013 | Follow-up (Food) | 84 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- 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
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
10/09/2013 | Complete (Food) | 79 |
No violation noted during this evaluation. | 04/10/2013 | Follow-up (Food) | 92 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 87 |
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