5611 Brainerd Rd. Chattanooga, TN 37411
Food Service Establishment Inspection | Routine
1: Owner does not demonstrate importance of roof leaking over food prep areas, source of contamination. cold prep case no longer works drawer has been screwed shut to prevent proper temp check, kitchen using ice bath in case, air
condition not working restaurant was over 90F. Hood over grill and fryer not serviced or cleaned in a year
6: Hands not washed between task.
8: Paper towels mot protected, on counter where customers could contaminate if coughing.
14: Dishes stored with old food. Live roach activity in kitchen where food is prepared.
20: Cold prep case does not work. Kitchen needs working in good order cold prep holding case ice bath is not a permanent repair. Kitchen over 90f difficult to maintain temp below 41. Eggs left on prep table over 50
21: Open ham not dated.
22: No time recorded for fresh eggs held at room temp
31: Case not working, drawer screwed shut not able to check condition underneath. Owner needs to repair within 10 days.
34: No thermometer in cold case.
35: Open food not labeled.
36: Live roaches in wall at prep sink drain. Flies in kitchen.
39: No sanitizer water in cloth towel bucket
43: Single serve cups used as scoops. Lids soiled from not being protected.
45: Old spillage at waffle irons
47: Old spillage through out kitchen
51: Vents not working in restrooms
53: Ceiling leaks multiple stains, couple over food prep. Need proof roof is replaced to prevent kitchen being closed when next time rains.
54: Air not working was over 90.
Complaint customer got sick from heat in dining room. Mask not worn properly. Customers allowed to enter without mask.
1 Person in charge present, demonstrates knowledge, and performs duties
(2-3) Employee Health
3 Proper use of reporting, restriction & exclusion
(4-5) Good Hygienic Practices
4 Proper eating, tasting, drinking, or tobacco use
5 No discharge from eyes, nose, and mouth
(6-7)Preventing Contamination by Hands
6 Hands clean and properly washed
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
(8) Preventing Contamination by Hands (2)
8 Handwashing sinks properly supplied and adequate
(9-12) Approved Source
9 Food obtained from an approved source
10 Food received at proper temperature
11 Food in good condition, safe, and unadulterated
12 Required records available: shell stock tags, parasite destruction
(13) Protection from Contamination
13 Food separated and protected
(14) Protection from Contamination (2)
14 Food-contact surfaces: cleaned and sanitized
(15) Protection from Contamination (3)
15 Proper disposition of unsafe food, returned food not reserved
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
16 Proper cooking time and temperatures
17 Proper reheating procedures for hot holding
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
18 Proper cooling time and temperature
19 Proper hot holding temperatures
20 Proper cold holding temperatures
21 Proper date marking and disposition
22 Time as a public health control: procedures and records
(23) Consumer Advisory
23 Consumer advisory provided for raw and undercooked food
(24) Highly Susceptible Populations
24 Pasteurized foods used; prohibited foods not offered
25 Food additives: approved and properly used
26 Toxic substances properly identified, stored, used
(27) Conformance with Approved Procedures
27 Compliance with variance, specialized process, and HACCP plan
(31) Food Temperature Control
31 Proper cooling methods used; adequate equipment for temperature control
(34) Food Temperature Control (4)
34 Thermometers provided and accurate
(35) Food Identification
35 Food properly labeled; original container, required records available
(36) Prevention of Food Contamination
36 Insects, rodents, and animals not present
(39) Prevention of Food Contamination (4)
39 Wiping cloths; properly used and stored
(43) Proper Use of Utensils (3)
43 Single-use/single-service articles; properly stored, used
(45) Utensils and Equipment
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(47) Utensils and Equipment (3)
47 Nonfood-contact surfaces clean
(51) Physical Facilities (4)
51 Toilet facilities: properly constructed, supplied, cleaned
(53) Physical Facilities (6)
53 Physical facilities installed, maintained, and clean
(54) Physical Facilities (7)
54 Adequate ventilation and lighting; designated areas used
Non-Smokers Protection Act
57 Compliance with TN Non-Smoker Protection Act
58 Tobacco products offered for sale