No violation noted during this evaluation. | 01/15/2016 | Complete (Food) | 100 |
No violation noted during this evaluation. | 07/31/2015 | Complete (Food) | 100 |
No violation noted during this evaluation. | 03/17/2015 | Complete (Food) | 100 |
No violation noted during this evaluation. | 10/13/2014 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/21/2014 | Complete (Food) | 95 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/28/2013 | Follow-up (Food) | 97 |
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
10/28/2013 | Complete (Food) | 92 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/24/2013 | Follow-up (Food) | 83 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Approved thawing methods used
- Thermometers provided and accurate
- Personal cleanliness
- In-use utensils
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
|
06/10/2013 | Complete (Food) | 69 |
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