We're Cooking, 4877 N Broadway, KNOXVILLE, TN 37918 - inspection findings and violations



Business Info

Name: WE'RE COOKING
Address: 4877 N BROADWAY, KNOXVILLE, TN 37918
Total inspections: 10
Last inspection: 07/23/2015
Score
99

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Inspection findings

Inspection date

Type

Score

  • Utensils, equip and linens
07/23/2015Complete (Food)99
  • Critical: Proper reheating procedures for hot holding (repeated violation)
01/28/2015Follow-up (Food)99
  • Critical: Proper reheating procedures for hot holding
  • Critical: Proper use of restriction and exclusion
01/21/2015Complete (Food)94
  • Critical: Proper date marking and disposition
  • Water and ice from approved source
08/19/2014Follow-up (Food)98
  • Critical: Proper cold holding temperatures
  • Critical: Proper date marking and disposition
  • Water and ice from approved source
  • In-use utensils
08/19/2014Complete (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
03/27/2014Follow-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
03/27/2014Complete (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
10/25/2013Follow-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
10/16/2013Complete (Food)91
  • Critical: Food received at proper temperature
  • Critical: Proper date marking and disposition
  • Plant food properly cooked for hot holding
05/14/2013Complete (Food)96

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