- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
|
02/01/2016 | Follow-up (Food) | 95 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper hot holding temperatures
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
- Critical: Food obtained from approved source
|
01/19/2016 | Complete (Food) | 69 |
- Approved thawing methods used
- In-use utensils
- Utensils, equip and linens
|
10/15/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Approved thawing methods used
- In-use utensils
- Utensils, equip and linens
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/15/2015 | Complete (Food) | 80 |
- Critical: Proper date marking and disposition (repeated violation)
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/19/2015 | Follow-up (Food) | 96 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
05/06/2015 | Complete (Food) | 82 |
- Critical: Proper reheating procedures for hot holding
- Contamination prevented during food prep, strg, and dsply
|
12/22/2014 | Follow-up (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
|
12/22/2014 | Complete (Food) | 93 |
- Plant food properly cooked for hot holding
|
05/12/2014 | Complete (Food) | 98 |
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