No violation noted during this evaluation. | 10/29/2015 | Complete (Food) | 100 |
- Pasteurized foods used (repeated violation)
|
02/25/2015 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Critical: No discharge from eyes, nose, and mouth
|
01/16/2014 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
01/16/2014 | Complete (Food) | 82 |
- 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: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (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)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/05/2013 | 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: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding 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)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
08/26/2013 | Complete (Food) | 69 |
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