- Wiping cloths
- Single-use/single-service articles
|
02/01/2016 | Follow-up (Food) | 98 |
No violation noted during this evaluation. | 02/01/2016 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Wiping cloths
- Single-use/single-service articles
|
02/01/2016 | Complete (Food) | 93 |
No violation noted during this evaluation. | 10/20/2015 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures
- Food properly labeled
|
08/19/2015 | Complete (Food) | 94 |
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/19/2015 | Complete (Food) | 97 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/20/2014 | Follow-up (Food) | 94 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/30/2014 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/30/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/27/2014 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/22/2014 | Complete (Food) | 86 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
07/29/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 04/01/2013 | Complete (Food) | 95 |
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