- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
01/11/2016 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Contamination prevented during food prep, strg, and dsply
- In-use utensils
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Warewashing facilites, installed, maintaned, used, test strips
|
12/29/2015 | Complete (Food) | 82 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/30/2015 | Follow-up (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
06/30/2015 | Complete (Food) | 89 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
11/11/2014 | Follow-up (Food) | 97 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
|
11/11/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
|
04/28/2014 | Follow-up (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper reheating procedures for hot holding
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
|
04/28/2014 | Complete (Food) | 90 |
No violation noted during this evaluation. | 11/05/2013 | Complete (Food) | 91 |
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