- Utensils, equip and linens
|
11/02/2015 | Complete (Food) | 97 |
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
02/20/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
02/20/2015 | Complete (Food) | 93 |
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
11/13/2014 | Complete (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
04/07/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Approved thawing methods used
- Insects, animals, and rodents not present
- Utensils, equip and linens
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2013 | 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)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
05/06/2013 | Follow-up (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Time as a public health control:procedures and records
- Pasteurized eggs used where required
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
04/25/2013 | Complete (Food) | 88 |
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