No violation noted during this evaluation. | 12/15/2015 | Follow-up (Food) | 100 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
|
12/15/2015 | Complete (Food) | 90 |
No violation noted during this evaluation. | 06/11/2015 | Complete (Food) | 100 |
- Contamination prevented during food prep, strg, and dsply
|
12/04/2014 | Follow-up (Food) | 99 |
- Critical: Proper cold holding temperatures (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
12/04/2014 | Complete (Food) | 90 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2014 | Follow-up (Food) | 96 |
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/11/2014 | Complete (Food) | 87 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2013 | Follow-up (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/12/2013 | Complete (Food) | 86 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2013 | Follow-up (Food) | 91 |
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