- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
11/16/2015 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Approved thawing methods used
- Thermometers provided and accurate
- Utensils, equip and linens
|
05/29/2015 | Follow-up (Food) | 92 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Thermometers provided and accurate
- Critical: Proper eating, tasting, drinking, or tabacco use
- Utensils, equip and linens
|
05/18/2015 | Complete (Food) | 84 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Thermometers provided and accurate
|
11/11/2014 | Follow-up (Food) | 96 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Thermometers provided and accurate
|
11/11/2014 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Personal cleanliness
|
04/23/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Complete (Food) | 91 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/07/2013 | Complete (Food) | 91 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
05/10/2013 | Follow-up (Food) | 95 |
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Pasteurized eggs used where required
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
04/30/2013 | Complete (Food) | 91 |
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