- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
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02/16/2016 | Complete (Food) | 98 |
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/28/2015 | Complete (Food) | 98 |
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/14/2015 | Complete (Food) | 96 |
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/25/2014 | Follow-up (Food) | 96 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/25/2014 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/15/2014 | Follow-up (Food) | 93 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/15/2014 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- 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
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2013 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- 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
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
10/08/2013 | Complete (Food) | 85 |
No violation noted during this evaluation. | 03/06/2013 | Follow-up (Food) | 97 |
No violation noted during this evaluation. | 03/06/2013 | Complete (Food) | 92 |
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