No violation noted during this evaluation. | 11/19/2015 | Complete (Food) | 100 |
- Critical: Time as a public health control:procedures and records
|
05/08/2015 | Complete (Food) | 98 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
10/08/2014 | Complete (Food) | 99 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
03/12/2014 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
03/12/2014 | Complete (Food) | 84 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/11/2013 | Complete (Food) | 80 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
04/16/2013 | Complete (Food) | 82 |
Restaurant representatives - add corrected or new information about Farragut Intermediate / Middle, 208 W. End Ave., KNOXVILLE, TN 37922 »