No violation noted during this evaluation. | 02/22/2016 | Follow-up (Food) | 100 |
- Critical: Hands clean and properly washed
|
02/22/2016 | Complete (Food) | 95 |
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/23/2015 | Follow-up (Food) | 99 |
No violation noted during this evaluation. | 09/21/2015 | Follow-up (Food) | |
- Critical: Proper cold holding temperatures (repeated violation)
- Critical: Toxic substances properly identified, stored, used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/09/2015 | Complete (Food) | 89 |
- Critical: Proper cooking time and temperatures (repeated violation)
|
02/02/2015 | Follow-up (Food) | 98 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures (repeated violation)
|
02/02/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
08/18/2014 | Follow-up (Food) | 97 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
- Critical: No discharge from eyes, nose, and mouth
|
08/18/2014 | Complete (Food) | 83 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2014 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
05/21/2014 | Complete (Food) | 88 |
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