- Proper cooling methds used
|
12/18/2015 | Complete (Food) | 97 |
- Critical: Proper cooking time and temperatures
- Pasteurized foods used (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
06/15/2015 | Complete (Food) | 95 |
- Approved thawing methods used
|
12/09/2014 | Follow-up (Food) | 98 |
- Critical: Proper cold holding temperatures
- Approved thawing methods used
|
12/09/2014 | Complete (Food) | 94 |
No violation noted during this evaluation. | 12/09/2014 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Insects, animals, and rodents not present
|
06/11/2014 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
|
12/16/2013 | Complete (Food) | 94 |
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Approved thawing methods used
- Utensils, equip and linens
|
07/02/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Water and ice from approved source
- Critical: Proper use of restriction and exclusion
- Approved thawing methods used
- Utensils, equip and linens
|
06/19/2013 | Complete (Food) | 87 |
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