- Utensils, equip and linens
|
02/18/2016 | Follow-up (Food) | 99 |
- Critical: Proper date marking and disposition
- Utensils, equip and linens
|
02/18/2016 | Complete (Food) | 94 |
- Critical: Toxic substances properly identified, stored, used
- Utensils, equip and linens
|
08/26/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
01/08/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
|
01/06/2015 | Complete (Food) | |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
09/09/2014 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
|
09/09/2014 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (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)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
|
01/21/2014 | Follow-up (Food) | 89 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (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)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
|
01/14/2014 | Complete (Food) | 74 |
- 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: 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)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
|
07/22/2013 | Follow-up (Food) | 87 |
- 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: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
|
07/09/2013 | Complete (Food) | 82 |
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