Kentucky Fried Chicken, 933 Dolly Parton Pkwy., SEVIERVILLE, TN 37862 - inspection findings and violations



Business Info

Name: KENTUCKY FRIED CHICKEN
Address: 933 DOLLY PARTON PKWY., SEVIERVILLE, TN 37862
Total inspections: 11
Last inspection: 12/08/2015
Score
98

Restaurant representatives - add corrected or new information about Kentucky Fried Chicken, 933 Dolly Parton Pkwy., SEVIERVILLE, TN 37862 »


Inspection findings

Inspection date

Type

Score

  • Contamination prevented during food prep, strg, and dsply
  • In-use utensils
12/08/2015Complete (Food)98
  • Critical: Time as a public health control:procedures and records
03/19/2015Complete (Food)98
  • Critical: Time as a public health control:procedures and records
03/19/2015Complete (Food)98
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
12/23/2014Follow-up (Food)97
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Proper cooling methds used
12/08/2014Complete (Food)93
  • Plant food properly cooked for hot holding
05/29/2014Follow-up (Food)98
  • Critical: Proper use of restriction and exclusion (repeated violation)
  • Plant food properly cooked for hot holding
05/16/2014Complete (Food)93
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Plant food properly cooked for hot holding
12/11/2013Follow-up (Food)96
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper cold holding temperatures
  • Critical: Proper use of restriction and exclusion
  • Plant food properly cooked for hot holding
12/11/2013Complete (Food)87
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Plant food properly cooked for hot holding
06/05/2013Follow-up (Food)94
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Time as a public health control:procedures and records
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Plant food properly cooked for hot holding
  • Food properly labeled
05/22/2013Complete (Food)85

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