- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/23/2015 | Complete (Food) | 98 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
|
02/20/2015 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
|
11/14/2014 | Complete (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
|
03/13/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
|
03/13/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
11/05/2013 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
|
11/05/2013 | Follow-up (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper use of restriction and exclusion
|
10/22/2013 | Complete (Food) | 93 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
04/23/2013 | Follow-up (Food) | 97 |
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
|
04/23/2013 | Complete (Food) | 93 |
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