- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/28/2015 | Complete (Food) | 98 |
No violation noted during this evaluation. | 05/28/2015 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
- Critical: Proper eating, tasting, drinking, or tabacco use
|
05/22/2015 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records
|
12/02/2014 | Complete (Food) | 98 |
- Critical: No discharge from eyes, nose, and mouth
|
05/16/2014 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
05/16/2014 | Complete (Food) | 90 |
- 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 cooling time and temperature (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
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/25/2013 | Complete (Food) | 82 |
- Critical: Proper cooling time and temperature
- Management and food employee awareness (repeated violation)
- 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)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Follow-up (Food) | 85 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cooling time and temperature
- Management and food employee awareness (repeated violation)
- 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)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/02/2013 | Complete (Food) | 75 |
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