- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
12/08/2015 | Complete (Food) | 96 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/25/2015 | Follow-up (Food) | 98 |
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/10/2015 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
|
12/22/2014 | Follow-up (Food) | 99 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
|
12/15/2014 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
06/11/2014 | Complete (Food) | 96 |
- Critical: Food additives: approved and properly used
|
11/22/2013 | Complete (Food) | 99 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Approved thawing methods used
|
06/03/2013 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Variance obtained for specialized processing methods
- Approved thawing methods used
|
05/20/2013 | Complete (Food) | 91 |
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