No violation noted during this evaluation. | 02/16/2016 | Follow-up (Food) | |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: No bare hand contact w/RTE or approved alternate procedures followed
|
02/05/2016 | Complete (Food) | 66 |
- Critical: Proper cold holding temperatures
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Single-use/single-service articles
|
10/30/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2015 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion (repeated violation)
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/05/2015 | Complete (Food) | 80 |
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
12/15/2014 | Complete (Food) | 89 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/12/2014 | Follow-up (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records (repeated violation)
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible
|
05/27/2014 | Complete (Food) | 86 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
|
01/10/2014 | Follow-up (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion (repeated violation)
- Critical: Hands clean and properly washed
|
12/17/2013 | Complete (Food) | 80 |
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
06/18/2013 | Complete (Food) | 82 |
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