- Proper cooling methds used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/01/2016 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooling time and temperature
- Proper cooling methds used
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible
|
01/21/2016 | Complete (Food) | 80 |
- Thermometers provided and accurate
- In-use utensils
|
08/18/2015 | Follow-up (Food) | 97 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Thermometers provided and accurate
- Critical: Proper eating, tasting, drinking, or tabacco use
- In-use utensils
|
08/18/2015 | Complete (Food) | 87 |
- Critical: Food received at proper temperature (repeated violation)
- Pasteurized foods used (repeated violation)
|
02/20/2015 | Follow-up (Food) | 98 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Pasteurized foods used (repeated violation)
|
02/05/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/12/2014 | Complete (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/10/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized eggs used where required
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/21/2014 | Complete (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Handwashing sinks proplery supplied and accessible
|
09/25/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 09/24/2013 | Complete (Food) | 100 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Critical: Proper use of restriction and exclusion
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible
|
08/29/2013 | Complete (Food) | 87 |
No violation noted during this evaluation. | 07/09/2013 | Complete (Food) | 100 |
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