- Wiping cloths
- In-use utensils
- Single-use/single-service articles
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
02/10/2016 | Complete (Food) | 95 |
- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
|
07/20/2015 | Complete (Food) | 96 |
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Handwashing sinks proplery supplied and accessible
|
01/26/2015 | Complete (Food) | 95 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
|
08/20/2014 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Critical: Proper cold holding temperatures
|
08/20/2014 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible
|
02/11/2014 | Follow-up (Food) | 95 |
- 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
|
02/11/2014 | Complete (Food) | 90 |
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