- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
03/31/2015 | Complete (Food) | 81 |
No violation noted during this evaluation. | 03/31/2015 | Complete (Food) | 81 |
- Critical: No discharge from eyes, nose, and mouth
|
05/28/2014 | Follow-up (Food) | 99 |
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
05/28/2014 | Complete (Food) | 94 |
No violation noted during this evaluation. | 05/28/2014 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Follow-up (Food) | 94 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Complete (Food) | 90 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Proper cooling methds used
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Complete (Food) | 90 |
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
04/25/2013 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- Plant food properly cooked for hot holding
- In-use utensils
|
04/25/2013 | Complete (Food) | 87 |
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