- Insects, animals, and rodents not present
- Personal cleanliness
- Single-use/single-service articles
|
11/06/2015 | Complete (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Gloves used properly
|
04/30/2015 | Complete (Food) | 97 |
No violation noted during this evaluation. | 11/07/2014 | Follow-up (Food) | 100 |
- Critical: Proper use of restriction and exclusion
|
11/07/2014 | Complete (Food) | 95 |
- Washing fruits and vegetables
- Gloves used properly
|
05/01/2014 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition (repeated violation)
- 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
- Plant food properly cooked for hot holding
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2013 | Follow-up (Food) | 83 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition (repeated violation)
- 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
- Plant food properly cooked for hot holding
- In-use utensils
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
12/05/2013 | Complete (Food) | 78 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
|
05/16/2013 | Follow-up (Food) | 98 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Pasteurized eggs used where required
|
05/02/2013 | Complete (Food) | 84 |
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