- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/04/2016 | Follow-up (Food) | 98 |
- Critical: Proper cooling time and temperature
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/08/2015 | Complete (Food) | 93 |
No violation noted during this evaluation. | 06/11/2015 | Complete (Food) | 100 |
- Critical: No discharge from eyes, nose, and mouth
|
12/12/2014 | Complete (Food) | 99 |
No violation noted during this evaluation. | 09/04/2014 | Follow-up (Food) | |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
|
07/24/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
|
06/24/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2013 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/04/2013 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/23/2013 | Complete (Food) | 81 |
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