- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/04/2016 | Complete (Food) | 98 |
No violation noted during this evaluation. | 07/01/2015 | Complaint - Consultation (Food) | |
No violation noted during this evaluation. | 03/27/2015 | Complaint - Consultation (Food) | |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Washing fruits and vegetables
|
03/23/2015 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
03/23/2015 | 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
- Personal cleanliness
|
06/06/2014 | Follow-up (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Personal cleanliness
- In-use utensils
|
06/06/2014 | Complete (Food) | 92 |
No violation noted during this evaluation. | 06/06/2014 | Complaint - Consultation (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/05/2013 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
11/19/2013 | Complete (Food) | 84 |
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