Knoxville Restaurants

#3,451
#3,451
davethevol said:
The reason DD got dinged is because low level employees didn't know the answers to questions. It really isn't that big of a deal.
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I read the report and somewhat agree. However. Employee touching her hair and then making food, chemicals stored near food was also in the report. I've been in the bizz. Anything less than 90 is poor management. I'm sure they've learned from their mistakes. You don't want to get another one of these for a long time. I'm still looking forward to trying these dunkers out.
 
#3,455
#3,455
Coug said:
Duck Donuts got an 83, it's actually K-Town Tavern that got the 82.

Crusse, what's up with the score man?
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There were 2 tests conducted within about 30 minutes of each other. Got a 96 on the 2nd one. The inspector said not to worry about the first and hang the 2nd without issue.

One of the issues was because the company we pay to do our chemicals had messed something up so the sanitizer wasn't feeding properly. That accounted for multiple violations. The company came in and within 5 minutes it was fixed. Another critical issue was that we didn't date trays of fries cut the day of and sold within 4 hours. We've never dated them because they only last a couple hours and have never gotten docked for it. He docked us and let us put stickers on the trays, then we were ok on the immediate second inspection.

The worst one was that the level in the fridge by the grill had meat on wrong levels. It was immediately fixed and also ok on the second inspection.

The reporter saw that there were 2 inspections within 30 minutes of each other and ran with info from both inspections to be a sensationalist journalist. If you look at the PDF, the first 2 pages on ours have the time from the first inspection and the 3rd/last page has the time of the second inspection.
 
#3,456
#3,456
crusse10 said:
There were 2 tests conducted within about 30 minutes of each other. Got a 96 on the 2nd one. The inspector said not to worry about the first and hang the 2nd without issue.

One of the issues was because the company we pay to do our chemicals had messed something up so the sanitizer wasn't feeding properly. That accounted for multiple violations. The company came in and within 5 minutes it was fixed. Another critical issue was that we didn't date trays of fries cut the day of and sold within 4 hours. We've never dated them because they only last a couple hours and have never gotten docked for it. He docked us and let us put stickers on the trays, then we were ok on the immediate second inspection.

The worst one was that the level in the fridge by the grill had meat on wrong levels. It was immediately fixed and also ok on the second inspection.

The reporter saw that there were 2 inspections within 30 minutes of each other and ran with info from both inspections to be a sensationalist journalist. If you look at the PDF, the first 2 pages on ours have the time from the first inspection and the 3rd/last page has the time of the second inspection.
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I wonder why the News Sentinel ran with the same story as well and not just Don Dare(who is a freak by the way)? Can KTown not hold them liable for loss of business due to bad reporting?
 
#3,457
#3,457
Coug said:
I wonder why the News Sentinel ran with the same story as well and not just Don Dare(who is a freak by the way)? Can KTown not hold them liable for loss of business due to bad reporting?
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I know the owner said they were calling the station. Because we're hanging our 96 (may have been 95 now that I think about it, but yeah). I'd guess the KNS just runs their info off what he reports. Doubt they do independent investigations
 
#3,459
#3,459
crusse10 said:
There were 2 tests conducted within about 30 minutes of each other. Got a 96 on the 2nd one. The inspector said not to worry about the first and hang the 2nd without issue.

One of the issues was because the company we pay to do our chemicals had messed something up so the sanitizer wasn't feeding properly. That accounted for multiple violations. The company came in and within 5 minutes it was fixed. Another critical issue was that we didn't date trays of fries cut the day of and sold within 4 hours. We've never dated them because they only last a couple hours and have never gotten docked for it. He docked us and let us put stickers on the trays, then we were ok on the immediate second inspection.

The worst one was that the level in the fridge by the grill had meat on wrong levels. It was immediately fixed and also ok on the second inspection.

The reporter saw that there were 2 inspections within 30 minutes of each other and ran with info from both inspections to be a sensationalist journalist. If you look at the PDF, the first 2 pages on ours have the time from the first inspection and the 3rd/last page has the time of the second inspection.
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Can I get a heads up as to what dishes contain meat from the effed up drawer? Unfortunately I must attend a dinner there this weekend and I'd like to get out in front of the contaminated meat if possible.

Thanks in advance.
 
#3,460
#3,460
doozer said:
Anything below a 95 is a big deal.

An 82 means there's multiple critical violations.
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I've worked in the good industry as well and have had all sorts of food safety training courses. The Duck Donuts thing is not a big deal. I've personally watched health inspectors penalize a place if the employees don't answer the questions with the answer verbatim to how a procedure is performed. The chemical issue is an easy fix and happens all the time at most every food place.

I would be concerned if this involved contaminated food or employees not washing their hands after going to the restroom.
 
#3,461
#3,461
doozer said:
Can I get a heads up as to what dishes contain meat from the effed up drawer? Unfortunately I must attend a dinner there this weekend and I'd like to get out in front of the contaminated meat if possible.

Thanks in advance.
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K-Town Tavern sells tainted meat?
 
#3,463
#3,463
davethevol said:
I've worked in the good industry as well and have had all sorts of food safety training courses. The Duck Donuts thing is not a big deal. I've personally watched health inspectors penalize a place if the employees don't answer the questions with the answer verbatim to how a procedure is performed. The chemical issue is an easy fix and happens all the time at most every food place.

I would be concerned if this involved contaminated food or employees not washing their hands after going to the restroom.
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If I pulled an 82, my RVP was showing up to chew ass first chance he got. Which was usually right after the inspector left.

The public doesn't care if your cooks can't answer stupid questions. They see the number, it's all that matters.

Health scores are 100% related to good/bad management as every restaurant in the history of restaurants has checks in place for everything that goes on the kitchen. Or they should, if management is doing their job.
 
#3,464
#3,464
doozer said:
If I pulled an 82, my RVP was showing up to chew ass first chance he got. Which was usually right after the inspector left.

The public doesn't care if your cooks can't answer stupid questions. They see the number, it's all that matters.

Health scores are 100% related to good/bad management as every restaurant in the history of restaurants has checks in place for everything that goes on the kitchen. Or they should, if management is doing their job.
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And that's understandable, but you know as I do that sometimes a health inspector can be overzealous. I had one once that was super nice but trying to rush the inspection and was about to give me a critical violation for the cleaning spray not being strong enough. I told her that was impossible as I had mixed it myself and knew what I was doing, and it turned out she had used the wrong paper to test the ph balance.

I had employees that knew the cleaning procedures but got nervous when put on the spot by an inspector and didn't recite things exactly the way he wanted, so we got dinged like Duck Donuts did. It happens, and training goes a long way but so does instilling confidence in employees so they don't second guess themselves. It can be a lot of pressure for someone that hasn't gone through the process before and is fairly young.
 
#3,465
#3,465
doozer said:
Can I get a heads up as to what dishes contain meat from the effed up drawer? Unfortunately I must attend a dinner there this weekend and I'd like to get out in front of the contaminated meat if possible.

Thanks in advance.
Click to expand...

It was February 1st. You're fine.
 
#3,467
#3,467
Can someone elaborate on the downfall of Chandlers?

My wife and I have always loved it, but haven't been back in a year or so (maybe longer). I keep seeing people on here saying it isn't very good anymore. What's no longer good about it?
 
#3,468
#3,468
chatt-townVOL said:
Can someone elaborate on the downfall of Chandlers?

My wife and I have always loved it, but haven't been back in a year or so (maybe longer). I keep seeing people on here saying it isn't very good anymore. What's no longer good about it?
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I'm curious as well. It's still getting good reviews on yelp.
 
#3,470
#3,470
I can't speak for Chandler's but I can speak from what I know about the industry.

Mom & Pops locations usually open with a dream and lot of energy.
You work 60-70 hours a week. You wear all the hats, accountant, purchasing agent, maintenance and operator.
Profit margins are very tight, you aint getting rich.

After a few years you're tired. Tired of hiring, training, dealing with the drama and firing personal. It becomes harder to find good people to work and follow your dream.
You come home everyday smelling like the back of the restaurant. You start to cut corners to make the preparation easier on you and to try and increase the margins.
The facility becomes dated as you're tired of constantly updated, painting and buying new furnishing etc.
Five /ten years goes by and business starts to trail off.

It's a damned hard business and I have all the respect in the world for those that make it happen, day in day out for 25-30 years. It takes a special person to live it and breath it every waking moment of their lives.
 
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#3,471
#3,471
Zues1 said:
I can't speak for Chandler's but I can speak from what I know about the industry.

Mom & Pops locations usually open with a dream and lot of energy.
You work 60-70 hours a week. You wear all the hats, accountant, purchasing agent, maintenance and operator.
Profit margins are very tight, you aint getting rich.

After a few years you're tired. Tired of hiring, training, dealing with the drama and firing personal. It becomes harder to find good people to work and follow your dream.
You come home everyday smelling like the back of the restaurant. You start to cut corners to make the preparation easier on you and to try and increase the margins.
The facility becomes dated as you're tired of constantly updated, painting and buying new furnishing etc.
Five /ten years goes by and business starts to trail off.

It's a damned hard business and I have all the respect in the world for those that make it happen, day in day out for 25-30 years. It takes a special person to live it and breath it every waking moment of their lives.
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#3,472
#3,472
chatt-townVOL said:
Can someone elaborate on the downfall of Chandlers?

My wife and I have always loved it, but haven't been back in a year or so (maybe longer). I keep seeing people on here saying it isn't very good anymore. What's no longer good about it?
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Last two times I have eaten there the food was not fit to eat. Fish was terrible - under cooked and greasy and fried chicken was over cooked and dry.

Bad food one time I can understand. Twice then I am not going back. I live out of state and visit Knoxville two or three times a year. There are too many other choices for me to risk going back.
 
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#3,475
#3,475
Zues1 said:
I read the report and somewhat agree. However. Employee touching her hair and then making food, chemicals stored near food was also in the report. I've been in the bizz. Anything less than 90 is poor management. I'm sure they've learned from their mistakes. You don't want to get another one of these for a long time. I'm still looking forward to trying these dunkers out.
Click to expand...

Got some donuts from there yesterday and it was worth. I think I like Makers more, but being able to customize/ have your donuts made fresh for you is awesome.
 
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