- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/08/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/07/2013 | Complete (Food) | 87 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/09/2013 | Follow-up (Food) | 89 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Approved thawing methods used
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/09/2013 | Complete (Food) | 84 |
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