- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/11/2014 | Complete (Food) | 93 |
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Single-use/single-service articles
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2014 | Follow-up (Food) | 85 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Thermometers provided and accurate
- Insects, animals, and rodents not present
- Single-use/single-service articles
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible
|
05/19/2014 | Complete (Food) | 80 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
- Critical: No discharge from eyes, nose, and mouth
|
12/13/2013 | Follow-up (Food) | 92 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records (repeated violation)
- Water and ice from approved source
- Variance obtained for specialized processing methods
- Plant food properly cooked for hot holding
- Insects, animals, and rodents not present
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Utensils, equip and linens
|
12/09/2013 | Complete (Food) | 80 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper disposition of unsafe food, returned food not re-served (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)
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/06/2013 | Complete (Food) | 78 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- 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
|
05/23/2013 | Follow-up (Food) | 90 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cold holding temperatures
- 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: No discharge from eyes, nose, and mouth
|
05/23/2013 | Complete (Food) | 82 |
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