- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/16/2015 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/11/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/01/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (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)
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/17/2013 | Follow-up (Food) | 81 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/03/2013 | Complete (Food) | 67 |
No violation noted during this evaluation. | 03/11/2013 | Follow-up (Food) | 89 |
No violation noted during this evaluation. | 02/25/2013 | Complete (Food) | 80 |
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