- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
|
01/12/2016 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Time as a public health control:procedures and records
- Approved thawing methods used
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- In-use utensils
|
01/12/2016 | Complete (Food) | 86 |
No violation noted during this evaluation. | 07/21/2015 | Complete (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
|
01/15/2015 | Follow-up (Food) | 97 |
No violation noted during this evaluation. | 01/15/2015 | Follow-up (Food) | 97 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
|
01/15/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper date marking and disposition (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
07/16/2014 | Complete (Food) | 94 |
- Critical: Food received at proper temperature
- Critical: Proper hot holding temperatures
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
01/08/2014 | Complete (Food) | 90 |
- 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
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2013 | Follow-up (Food) | 88 |
- Critical: Req recrds avail:shell stock tags, parasite dest.
- 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
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- In-use utensils
- Critical: Hands clean and properly washed
- Critical: Handwashing sinks proplery supplied and accessible
|
07/10/2013 | Complete (Food) | 78 |
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