- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/14/2015 | Follow-up (Food) | 95 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Approved thawing methods used
- Food properly labeled
- Contamination prevented during food prep, strg, and dsply
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
12/14/2015 | Complete (Food) | 85 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
|
06/16/2015 | Complete (Food) | 98 |
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
11/20/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
06/23/2014 | Follow-up (Food) | 94 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
|
06/04/2014 | Complete (Food) | 84 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
12/26/2013 | Follow-up (Food) | 96 |
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Variance obtained for specialized processing methods
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
|
12/11/2013 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
|
07/09/2013 | Follow-up (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Washing fruits and vegetables
|
06/24/2013 | Complete (Food) | 88 |
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