- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Single-use/single-service articles
|
10/27/2015 | Complete (Food) | 97 |
- Plant food properly cooked for hot holding
|
05/26/2015 | Complete (Food) | 98 |
- Plant food properly cooked for hot holding
|
12/19/2014 | Complete (Food) | 98 |
- Critical: Time as a public health control:procedures and records
|
05/27/2014 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Washing fruits and vegetables
|
12/11/2013 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Washing fruits and vegetables
|
12/11/2013 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/19/2013 | Follow-up (Food) | 92 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Approved thawing methods used
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/04/2013 | Complete (Food) | 78 |
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