- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
10/12/2015 | Follow-up (Food) | 91 |
- Critical: Food separated and protected
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
- Utensils, equip and linens
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Hands clean and properly washed
|
09/25/2015 | Complete (Food) | 77 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/05/2015 | Follow-up (Food) | 83 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
11/13/2014 | Follow-up (Food) | 86 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Approved thawing methods used
- Insects, animals, and rodents not present
- Critical: Handwashing sinks proplery supplied and accessible
|
11/13/2014 | Complete (Food) | 82 |
Restaurant representatives - add corrected or new information about Chef Lin Buffet, 5084 South Terrace, CHATTANOOGA, TN 37412 »