- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
|
04/16/2015 | Follow-up (Food) | 98 |
- Critical: Req recrds avail:shell stock tags, parasite dest. (repeated violation)
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
|
04/16/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Utensils, equip and linens
|
10/17/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Food additives: approved and properly used
- Utensils, equip and linens
|
10/17/2014 | Complete (Food) | 90 |
- Critical: Food received at proper temperature
- Critical: Time as a public health control:procedures and records
- Contamination prevented during food prep, strg, and dsply
- Gloves used properly
- Critical: No discharge from eyes, nose, and mouth
|
02/14/2014 | Complete (Food) | 94 |
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