- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
02/22/2016 | Follow-up (Food) | 98 |
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
02/22/2016 | Complete (Food) | 93 |
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
08/31/2015 | Complete (Food) | 97 |
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
|
08/17/2015 | Complete (Food) | 92 |
- 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)
|
01/08/2015 | Complete (Food) | 96 |
- 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)
- Pasteurized foods used (repeated violation)
|
09/12/2014 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
|
09/12/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
- Washing fruits and vegetables
- Utensils, equip and linens
|
01/16/2014 | Follow-up (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used (repeated violation)
- Washing fruits and vegetables
- In-use utensils
- Utensils, equip and linens
|
01/16/2014 | Complete (Food) | 80 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Gloves used properly
|
07/15/2013 | Follow-up (Food) | 88 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Gloves used properly
|
07/15/2013 | Complete (Food) | 83 |
No violation noted during this evaluation. | 04/10/2013 | Follow-up (Food) | 95 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 81 |
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