- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/13/2015 | Complete (Food) | 93 |
- Critical: Food received at proper temperature (repeated violation)
- Management and food employee awareness (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
10/22/2014 | Follow-up (Food) | 96 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Critical: Handwashing sinks proplery supplied and accessible
|
10/03/2014 | Complete (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Management and food employee awareness (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Insects, animals, and rodents not present
- Washing fruits and vegetables
- Utensils, equip and linens
- Gloves used properly
|
03/11/2014 | Follow-up (Food) | 90 |
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Food additives: approved and properly used
- Plant food properly cooked for hot holding
- Gloves used properly
- Critical: Handwashing sinks proplery supplied and accessible
|
09/16/2013 | Complete (Food) | 93 |
No violation noted during this evaluation. | 09/04/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 08/29/2013 | Complete (Food) | 100 |
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