Local News

April 5, 2014

Restaurant report card — Whitfield County


Los Reyes Mexican Restaurant, 1235 Glenwood Ave.

Current score: 91

Current grade: A

Previous score: 94

Previous grade: A

Comments: Lemons on floor of walk-in cooler. Store food 6 inches up off floor. Invert single-service items once unwrapped. Many broken floor tiles. Replace tiles. Back door is not closing completely, nor is it tight-fitting, Door must be fully self-closing and tight-fitting to keep out pests.

Perfect Cup Deli, 112 W. Crawford St.

Current score: 91

Current grade: A

Previous score: 86

Previous grade: B

Comments: Observed unlabeled chemical bottle. Label all chemical containers with working name of contents. Wet stacking. Air dry glasses prior to stacking. Replace torn cooler gasket. Both back doors to outside have gaps. Seal all outer openings.

Papa John’s Pizza, 100 Walnut Ave., Suite 2

Current score: 88

Current grade: B

Previous score: 96

Previous grade: A

Comments: Pepto Bismol stored over food in walk-in. Segregate medications. Anyone with stomach ailments must be excluded from work. Bent cans with good ones. Segregate cans. Air gap required on three-compartment and food sinks. Replace missing baseboards.

Waffle House, 1912 Chattanooga Road

Current score: 87

Current grade: B

Previous score: 80

Previous grade: B

Comments: All cloth buckets had sanitizer at a concentration that was too weak. Maintain sanitizer at 200 ppm (QAC) at all times for proper sanitization. Cheese in walk-in and prep coolers were out of temperature. The cheese in prep cooler must not be stacked so high and remove foil from the bottom to allow proper cooling. Cheese in walk-in should be moved to rear to help it stay cooler. Also, the eggs in the display cooler were moved to the reach-in. Do not store potentially hazardous foods in that cooler, it is not made to cool and keep cold. All potentially hazardous foods must be maintained at 41 degrees or lower or use time as control. Note: All cold-holding units must maintain food (potentially hazardous foods) at 41 degrees or lower. Walk-in may need repair. Check potentially hazardous foods periodically and service it if needed. If food does not maintain proper temperature, it will be discarded.

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