- Contamination prevented during food prep, strg, and dsply
|
11/17/2015 | Follow-up (Food) | 99 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
|
11/17/2015 | Complete (Food) | 89 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Variance obtained for specialized processing methods
|
03/04/2015 | Complete (Food) | 89 |
- Critical: Proper hot holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
|
09/23/2014 | Follow-up (Food) | 97 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper hot holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food
|
09/23/2014 | Complete (Food) | 92 |
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/02/2014 | Follow-up (Food) | 94 |
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- Personal cleanliness
- In-use utensils
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/02/2014 | Complete (Food) | 89 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Approved thawing methods used
- Critical: Handwashing sinks proplery supplied and accessible
|
10/10/2013 | Complete (Food) | 92 |
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