- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
01/29/2016 | Complete (Food) | 96 |
- Utensils, equip and linens
|
07/13/2015 | Complete (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Utensils, equip and linens
|
07/13/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Toxic substances properly identified, stored, used
|
05/28/2015 | Complete (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
12/01/2014 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- In-use utensils
|
12/01/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
|
04/30/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- In-use utensils
|
04/30/2014 | Complete (Food) | 91 |
No violation noted during this evaluation. | 01/21/2014 | Complaint - Consultation (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
12/02/2013 | Complete (Food) | 86 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Gloves used properly
|
06/17/2013 | Complete (Food) | 96 |
No violation noted during this evaluation. | 05/30/2013 | Complete (Food) | 100 |
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