No violation noted during this evaluation. | 09/10/2015 | Follow-up (Food) | 98 |
- Critical: Handwashing sinks proplery supplied and accessible
|
09/10/2015 | Complete (Food) | 91 |
- 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
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
03/20/2015 | Follow-up (Food) | 92 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Food properly labeled
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Critical: No discharge from eyes, nose, and mouth
|
03/09/2015 | Complete (Food) | 87 |
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Single-use/single-service articles
|
11/03/2014 | Follow-up (Food) | 96 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper cold holding temperatures
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Single-use/single-service articles
|
11/03/2014 | Complete (Food) | 87 |
- 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
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
|
05/09/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Personal cleanliness
|
04/14/2014 | Follow-up (Food) | 98 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Single-use/single-service articles
|
11/04/2013 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Single-use/single-service articles
|
11/04/2013 | Follow-up (Food) | 93 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- In-use utensils
- Single-use/single-service articles
|
11/04/2013 | Complete (Food) | 88 |
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- In-use utensils
- Single-use/single-service articles
|
11/04/2013 | Complete (Food) | 88 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Single-use/single-service articles
- Critical: Handwashing sinks proplery supplied and accessible
|
05/15/2013 | Complete (Food) | 93 |
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