- Food properly labeled
- Insects, animals, and rodents not present
- Warewashing facilites, installed, maintaned, used, test strips
|
09/24/2015 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures
- Food properly labeled
- Insects, animals, and rodents not present
- Warewashing facilites, installed, maintaned, used, test strips
|
09/09/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Water and ice from approved source
- Variance obtained for specialized processing methods
- Gloves used properly
|
04/29/2015 | Complete (Food) | 89 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Wiping cloths
- Gloves used properly
|
12/01/2014 | Complete (Food) | 77 |
- Pasteurized foods used (repeated violation)
|
07/07/2014 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Gloves used properly
|
07/07/2014 | Follow-up (Food) | |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- In-use utensils
- Gloves used properly
|
06/23/2014 | Complete (Food) | 78 |
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