- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/08/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/25/2015 | Complete (Food) | 85 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
06/05/2015 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
|
05/18/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/18/2014 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
05/20/2014 | Complete (Food) | 96 |
- Critical: Proper cold holding temperatures (repeated violation)
|
10/22/2013 | Follow-up (Food) | 96 |
- 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: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Variance obtained for specialized processing methods
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
09/27/2013 | Complete (Food) | 77 |
- Critical: Proper disposition of unsafe food, returned food not re-served (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)
- Contamination prevented during food prep, strg, and dsply
|
05/21/2013 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- 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: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
05/07/2013 | Complete (Food) | 84 |
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