- Contamination prevented during food prep, strg, and dsply
|
11/03/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
11/03/2015 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/08/2015 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/21/2014 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
08/21/2014 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Food additives: approved and properly used
|
04/08/2014 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
04/08/2014 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/13/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/28/2013 | Complete (Food) | 82 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/28/2013 | Complete (Food) | 82 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used
- Personal cleanliness
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Follow-up (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Personal cleanliness
- Washing fruits and vegetables
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/07/2013 | Follow-up (Food) | 73 |
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