|
01/27/2016 | Complete (Food) | 99 |
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
07/31/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/13/2015 | Complete (Food) | |
- Critical: Food received at proper temperature (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/12/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/12/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
01/16/2014 | Follow-up (Food) | 85 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
01/16/2014 | Complete (Food) | 75 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
07/16/2013 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Food properly labeled
- In-use utensils
|
07/15/2013 | Complete (Food) | 73 |
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