- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
01/11/2016 | Follow-up (Food) | 99 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper cooling time and temperature
- Critical: Proper cold holding temperatures
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
12/17/2015 | Complete (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Handwashing sinks proplery supplied and accessible
|
06/15/2015 | Complete (Food) | 96 |
No violation noted during this evaluation. | 11/25/2014 | Complete (Food) | 100 |
- Contamination prevented during food prep, strg, and dsply
|
05/08/2014 | Complete (Food) | 99 |
No violation noted during this evaluation. | 11/25/2013 | Follow-up (Food) | 100 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cold holding temperatures
- Critical: Proper use of restriction and exclusion
|
11/20/2013 | Complete (Food) | 86 |
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