|
12/04/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Wiping cloths
|
12/02/2015 | Complete (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food obtained from approved source
|
05/21/2015 | Complete (Food) | 92 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
|
11/14/2014 | Follow-up (Food) | 97 |
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Proper use of restriction and exclusion
|
11/12/2014 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Management and food employee awareness (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
05/15/2014 | Complete (Food) | 95 |
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
11/13/2013 | Follow-up (Food) | 96 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/06/2013 | Complete (Food) | 91 |
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/06/2013 | Complete (Food) | 91 |
No violation noted during this evaluation. | 06/07/2013 | Complete (Food) | |
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