No violation noted during this evaluation. | 11/24/2015 | Follow-up (Food) | 100 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
|
11/24/2015 | Complete (Food) | 90 |
No violation noted during this evaluation. | 05/08/2015 | Complete (Food) | 100 |
- Critical: Handwashing sinks proplery supplied and accessible
|
11/05/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Handwashing sinks proplery supplied and accessible
|
11/05/2014 | Complete (Food) | 94 |
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
05/27/2014 | Follow-up (Food) | 99 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
05/13/2014 | Complete (Food) | 85 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- 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
- Water and ice from approved source
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/21/2013 | Complete (Food) | 71 |
No violation noted during this evaluation. | 03/22/2013 | Follow-up (Food) | 88 |
No violation noted during this evaluation. | 03/22/2013 | Complete (Food) | 79 |
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