No violation noted during this evaluation. | 02/22/2016 | Follow-up (Food) | 99 |
No violation noted during this evaluation. | 02/22/2016 | Follow-up (Food) | 99 |
- Critical: Proper cooling time and temperature
|
02/22/2016 | Complete (Food) | 94 |
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/10/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Food properly labeled
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
07/29/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
|
06/29/2015 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/18/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/18/2014 | Complete (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Pasteurized foods used (repeated violation)
|
05/30/2014 | Complete (Food) | 79 |
- Pasteurized foods used (repeated violation)
|
04/30/2014 | Follow-up (Food) | 99 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2013 | Follow-up (Food) | 95 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2013 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Water and ice from approved source
- Approved thawing methods used
|
06/26/2013 | Complete (Food) | 90 |
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