- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/03/2015 | Complete (Food) | 95 |
- Management and food employee awareness (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
04/21/2015 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
|
09/10/2014 | Complete (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
04/28/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
12/05/2013 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
|
12/05/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 03/13/2013 | Complete (Food) | 95 |
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