- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/22/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/24/2015 | Complete (Food) | 96 |
- Washing fruits and vegetables
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2014 | Follow-up (Food) | 96 |
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/14/2014 | Complete (Food) | 91 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
|
04/22/2014 | Complete (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/02/2013 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper use of restriction and exclusion
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/13/2013 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (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: Food additives: approved and properly used (repeated violation)
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Personal cleanliness
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/07/2013 | Follow-up (Food) | 83 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- 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)
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Personal cleanliness
- In-use utensils
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
09/17/2013 | Complete (Food) | 55 |
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