No violation noted during this evaluation. | 12/03/2015 | Complete (Food) | 97 |
- Critical: Food separated and protected
|
04/13/2015 | Follow-up (Food) | 99 |
- Critical: Food separated and protected
- In-use utensils
|
04/13/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
|
10/13/2014 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- In-use utensils
|
10/13/2014 | Complete (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Utensils, equip and linens
|
04/14/2014 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Utensils, equip and linens
|
03/27/2014 | Complete (Food) | 86 |
- Proper cooling methds used
- In-use utensils
|
10/23/2013 | Follow-up (Food) | 91 |
- Critical: Proper cooling time and temperature
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2013 | Complete (Food) | 80 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- 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
- Utensils, equip and linens
|
04/29/2013 | Complete (Food) | 91 |
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