- Food properly labeled
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/26/2015 | Follow-up (Food) | 95 |
- Food properly labeled
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
10/06/2015 | Complete (Food) | 90 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/12/2015 | Follow-up (Food) | 92 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Pasteurized foods used (repeated violation)
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/03/2015 | Complete (Food) | 72 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/06/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/30/2014 | Complete (Food) | 73 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/19/2014 | Complete (Food) | 94 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/24/2013 | Follow-up (Food) | 93 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
09/19/2013 | Complete (Food) | 88 |
No violation noted during this evaluation. | 03/07/2013 | Complete (Food) | 97 |
No violation noted during this evaluation. | 02/26/2013 | Complete (Food) | 87 |
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