- Proper cooling methds used
- Thermometers provided and accurate
- In-use utensils
|
01/27/2016 | Follow-up (Food) | 96 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Toxic substances properly identified, stored, used
- Proper cooling methds used
- Thermometers provided and accurate
- In-use utensils
|
01/27/2016 | Complete (Food) | 86 |
No violation noted during this evaluation. | 07/01/2015 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/15/2015 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
|
07/21/2014 | Follow-up (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
|
12/13/2013 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
|
12/13/2013 | Complete (Food) | 93 |
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
|
04/11/2013 | Follow-up (Food) | 96 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 91 |
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