- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
12/03/2015 | Complete (Food) | 99 |
- Plant food properly cooked for hot holding
|
06/17/2015 | Complete (Food) | 98 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/17/2015 | Follow-up (Food) | 92 |
- Critical: Time as a public health control:procedures and records (repeated violation)
|
01/02/2015 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
|
12/17/2014 | Complete (Food) | 94 |
- Critical: Handwashing sinks proplery supplied and accessible
|
06/26/2014 | Complete (Food) | 98 |
- Critical: Proper reheating procedures for hot holding
|
07/26/2013 | Complete (Food) | 99 |
No violation noted during this evaluation. | 05/15/2013 | Complete (Food) | 100 |
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