No violation noted during this evaluation. | 11/23/2015 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 11/23/2015 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 11/23/2015 | Complete (Food) | 95 |
No violation noted during this evaluation. | 11/23/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
|
02/27/2015 | Follow-up (Food) | 99 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
02/27/2015 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
07/31/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food separated and protected
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
07/31/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
01/22/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Follow-up (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
07/23/2013 | Complete (Food) | 79 |
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