- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/28/2016 | Complete (Food) | 86 |
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
|
09/17/2015 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
- Critical: Hands clean and properly washed
|
09/17/2015 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/22/2015 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
01/22/2015 | Complete (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/02/2014 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/18/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/06/2014 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/06/2014 | Complete (Food) | 85 |
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/17/2013 | Follow-up (Food) | 93 |
- Critical: Proper date marking and disposition (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
09/09/2013 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
|
04/17/2013 | Follow-up (Food) | 93 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 88 |
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