- Contamination prevented during food prep, strg, and dsply
|
12/10/2015 | Complete (Food) | 99 |
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/18/2015 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/29/2014 | Follow-up (Food) | 94 |
- Critical: Proper date marking and disposition
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/19/2014 | Complete (Food) | 84 |
- Critical: Proper cooking time and temperatures
- Critical: Food additives: approved and properly used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
06/25/2014 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Personal cleanliness
- Utensils, equip and linens
|
12/11/2013 | Complete (Food) | 93 |
- Critical: Time as a public health control:procedures and records
|
05/30/2013 | Complete (Food) | 98 |
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