- Critical: Proper cooking time and temperatures
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Thermometers provided and accurate
- Warewashing facilites, installed, maintaned, used, test strips
|
10/17/2015 | Complete (Food) | 83 |
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
10/09/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food separated and protected (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
09/25/2014 | Complete (Food) | 79 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
10/10/2013 | Follow-up (Food) | 80 |
- Critical: Food received at proper temperature
- Critical: Food separated and protected
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
- Critical: Food obtained from approved source
|
10/10/2013 | Complete (Food) | 66 |
Restaurant representatives - add corrected or new information about John Tarleton Park Lower Concession, 3207 Division Street, KNOXVILLE, TN 37919 »