- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
08/14/2015 | Complete (Food) | 98 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
|
12/15/2014 | Complete (Food) | 97 |
No violation noted during this evaluation. | 06/25/2014 | Follow-up (Food) | 100 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2013 | Complete (Food) | 88 |
- Critical: Proper date marking and disposition
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Food obtained from approved source
|
12/03/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
05/09/2013 | Follow-up (Food) | 88 |
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