- Personal cleanliness
- Single-use/single-service articles
- Critical: Hands clean and properly washed
|
11/23/2015 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/01/2015 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/01/2015 | Complete (Food) | 83 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/03/2014 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/09/2014 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/22/2013 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Proper cooling methds used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
10/22/2013 | Complete (Food) | 84 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
|
04/17/2013 | Follow-up (Food) | 97 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
|
04/17/2013 | Complete (Food) | 92 |
Restaurant representatives - add corrected or new information about Ut Tbe #416, 1413 Circle Dr., Rm 100, KNOXVILLE, TN 37916 »