- Approved thawing methods used
- Wiping cloths
- Utensils, equip and linens
|
12/23/2015 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/15/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth
|
06/11/2015 | Complete (Food) | 83 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2014 | Complete (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
06/30/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Variance obtained for specialized processing methods
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Food additives: approved and properly used
|
12/23/2013 | Complete (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
|
07/08/2013 | Follow-up (Food) | 98 |
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Variance obtained for specialized processing methods
- Contamination prevented during food prep, strg, and dsply
|
06/26/2013 | Complete (Food) | 88 |
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