- Utensils, equip and linens
|
07/23/2015 | Complete (Food) | 99 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
|
01/28/2015 | Follow-up (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper use of restriction and exclusion
|
01/21/2015 | Complete (Food) | 94 |
- Critical: Proper date marking and disposition
- Water and ice from approved source
|
08/19/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Water and ice from approved source
- In-use utensils
|
08/19/2014 | Complete (Food) | 89 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
03/27/2014 | Follow-up (Food) | 94 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Hands clean and properly washed
|
03/27/2014 | Complete (Food) | 84 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Utensils, equip and linens
|
10/25/2013 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion
- Utensils, equip and linens
|
10/16/2013 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
|
05/14/2013 | Complete (Food) | 96 |
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