|
12/16/2015 | Follow-up (Food) | 97 |
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Food properly labeled
- Critical: Hands clean and properly washed (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
12/16/2015 | Complete (Food) | 80 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed (repeated violation)
|
06/15/2015 | Follow-up (Food) | 91 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Hands clean and properly washed
|
05/26/2015 | Complete (Food) | 86 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
|
11/17/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Proper use of restriction and exclusion
|
11/13/2014 | Complete (Food) | 88 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/12/2014 | Complete (Food) | 92 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
11/19/2013 | Follow-up (Food) | 90 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
11/13/2013 | Complete (Food) | 86 |
- Critical: Proper reheating procedures for hot holding
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- 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
|
05/16/2013 | Complete (Food) | 91 |
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