No violation noted during this evaluation. | 12/17/2015 | Complete (Food) | 100 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
04/16/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
04/16/2015 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
|
10/09/2014 | Complete (Food) | 97 |
No violation noted during this evaluation. | 07/09/2014 | Complaint - Consultation (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper hot holding temperatures (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
03/07/2014 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
|
02/11/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
08/15/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Proper cooling methds used
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
08/15/2013 | Complete (Food) | 87 |
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