No violation noted during this evaluation. | 12/29/2015 | Follow-up (Food) | 99 |
- Critical: Toxic substances properly identified, stored, used
- Warewashing facilites, installed, maintaned, used, test strips
|
12/29/2015 | Complete (Food) | 94 |
No violation noted during this evaluation. | 12/29/2015 | Complete (Food) | 94 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Personal cleanliness
- Wiping cloths
|
03/03/2015 | Follow-up (Food) | 97 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Personal cleanliness
- Wiping cloths
- In-use utensils
|
02/10/2015 | Complete (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Personal cleanliness
|
09/30/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
03/25/2014 | Follow-up (Food) | |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
|
11/16/2013 | Follow-up (Food) | 97 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
|
11/02/2013 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Proper cooling methds used
|
11/02/2013 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Water and ice from approved source
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
05/29/2013 | Complete (Food) | 87 |
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