- Warewashing facilites, installed, maintaned, used, test strips
|
12/04/2015 | Complete (Food) | 99 |
- Critical: Proper cold holding temperatures
- Warewashing facilites, installed, maintaned, used, test strips
|
11/10/2015 | Complete (Food) | 94 |
- Critical: Handwashing sinks proplery supplied and accessible
|
04/13/2015 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/13/2015 | Complete (Food) | 88 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/10/2014 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
|
11/10/2014 | Complete (Food) | 93 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Follow-up (Food) | 96 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/03/2014 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
|
12/04/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
|
12/04/2013 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Pasteurized foods used (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Handwashing sinks proplery supplied and accessible
|
05/10/2013 | Follow-up (Food) | 91 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Pasteurized foods used (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
05/10/2013 | Complete (Food) | 81 |
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