No violation noted during this evaluation. | 10/06/2015 | Complete (Food) | 99 |
- Insects, animals, and rodents not present
|
06/03/2015 | Follow-up (Food) | 99 |
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
|
06/03/2015 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (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)
|
08/04/2014 | Follow-up (Food) | 96 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
07/22/2014 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
04/14/2014 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
11/06/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
10/30/2013 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
10/30/2013 | Complete (Food) | 88 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/16/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Variance obtained for specialized processing methods
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Complete (Food) | 88 |
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