- Utensils, equip and linens
|
01/19/2016 | Complete (Food) | 99 |
- Utensils, equip and linens
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
07/27/2015 | Complete (Food) | 97 |
No violation noted during this evaluation. | 07/06/2015 | Follow-up (Food) | 99 |
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
05/26/2015 | Complete (Food) | 94 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
12/29/2014 | Follow-up (Food) | 94 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
12/17/2014 | Complete (Food) | 89 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Washing fruits and vegetables
- In-use utensils
|
05/21/2014 | Complete (Food) | 96 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Wiping cloths
|
12/10/2013 | Follow-up (Food) | 91 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Wiping cloths
|
11/20/2013 | Complete (Food) | 87 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
07/08/2013 | Follow-up (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Variance obtained for specialized processing methods
- Proper cooling methds used
|
06/11/2013 | Complete (Food) | 85 |
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