- Personal cleanliness
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/18/2015 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Personal cleanliness
- Utensils, equip and linens
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/14/2015 | Complete (Food) | 88 |
- Critical: Time as a public health control:procedures and records
|
06/22/2015 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Insects, animals, and rodents not present
|
12/23/2014 | Follow-up (Food) | 94 |
- 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
- Management and food employee awareness (repeated violation)
- Food properly labeled
- Insects, animals, and rodents not present
|
12/11/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
|
06/27/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
|
06/27/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Hands clean and properly washed
|
10/07/2013 | Follow-up (Food) | 93 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Critical: Hands clean and properly washed
|
10/07/2013 | Complete (Food) | 83 |
No violation noted during this evaluation. | 04/09/2013 | Complete (Food) | 94 |
No violation noted during this evaluation. | 04/01/2013 | Complete (Food) | 84 |
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