- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
|
09/14/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/07/2015 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/08/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/13/2014 | Follow-up (Food) | 89 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/13/2014 | Complete (Food) | |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
07/09/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
07/09/2013 | Complete (Food) | 81 |
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