Paul's Bar & Lounge, 53 Park St., TREZEVANT, TN 38258 - inspection findings and violations

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Business Info

Name: PAUL'S BAR & LOUNGE
Address: 53 PARK ST., TREZEVANT, TN 38258
Total inspections: 8
Last inspection: 11/24/2015
Score
96
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Inspection findings

Inspection date

Type

Score
  • In-use utensils
  • Single-use/single-service articles
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
 11/24/2015Complete (Food)96
  • Critical: Proper cooking time and temperatures
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Food additives: approved and properly used
 06/05/2015Complete (Food)95
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Plant food properly cooked for hot holding
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
  • Critical: Handwashing sinks proplery supplied and accessible
 12/10/2014Follow-up (Food)91
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Proper cooling methds used
  • Plant food properly cooked for hot holding
  • Food properly labeled
  • In-use utensils
  • Critical: No discharge from eyes, nose, and mouth (repeated violation)
 11/21/2014Complete (Food)79
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: No discharge from eyes, nose, and mouth
 06/25/2014Follow-up (Food)90
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper cold holding temperatures
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: No discharge from eyes, nose, and mouth
 06/25/2014Complete (Food)85
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Time as a public health control:procedures and records
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
 12/23/2013Complete (Food)92
  • Critical: Proper cooking time and temperatures
  • Water and ice from approved source
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Contamination prevented during food prep, strg, and dsply
  • Critical: Handwashing sinks proplery supplied and accessible
 05/31/2013Complete (Food)90

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