- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/13/2016 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/29/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Critical: No discharge from eyes, nose, and mouth
|
05/27/2015 | Complete (Food) | 95 |
- 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)
- Insects, animals, and rodents not present
- Personal cleanliness
|
01/14/2015 | 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)
- Pasteurized eggs used where required
- Insects, animals, and rodents not present
- Personal cleanliness
|
12/10/2014 | Complete (Food) | 91 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
07/02/2014 | Follow-up (Food) | 93 |
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
06/17/2014 | Complete (Food) | 84 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (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
|
12/12/2013 | Follow-up (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
12/06/2013 | Complete (Food) | 83 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/08/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
06/21/2013 | Complete (Food) | 86 |
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