Local News

August 25, 2013

Restaurant report card — Whitfield County

(Continued)

Taco Bell,

2914 E. Walnut Ave.

Current score: 90

Current grade: A

Previous score: 94

Previous grade: A

Comments: Chemical stored over food. Segregate chemicals from food and food contact item. Moved. Corrected on site. Food stored on floor in freezer. Store all food 6 inches up off floor. Flies.

Burger Den (Rocky Face), 2620 Chattanooga Road

Current score: 88

Current grade: B

Previous score: 78

Previous grade: C

Comments: The ham and cheese in top prep cooler were found out of temperature. Discard ham. Potentially hazardous food must be kept at 41 degrees or colder or use time as a control. Keep lid closed when not in use to avoid heat from grill. Chili and sausage in hot hold were found out of temperature. Chili may not have been reheated properly, so it is being reheated to 165 degrees or more to continue holding it. Hot held food must remain at 135 degrees or higher. Clean dust buildup off fan blowing into prep area.

O’Charley’s,

1520 W. Walnut Ave.

Current score: 87

Current grade: B

Previous score: 88

Previous grade: B

Comments: Butter is at 52.6 degrees, pot roast gravy at 46 degrees. Hold potentially hazardous food at 41 degrees or colder. Corrected on site. Improper cooling methods. Large bags of pasta wrapped tightly, stacked, etc. To cool rapidly, use ice bath, spread product out, do not stack, etc.

Checkers,

502 Liberty Square

Current score: 85

Current grade: B

Previous score: 86

Previous grade: B

Comments: White cheese is at 47 degrees, cheddar cheese at 45.2 degrees. Hold potentially hazardous food at 41 degrees or colder. Corrected on site. Unlabeled chemicals. Label all chemical bottles with working name of chemical. Post inspection at both drive-up windows and walk-up window.

Waffle House,

246 Connector 3

Current score: 78

Current grade: C

Previous score: 86

Previous grade: B

Comments: A container of chicken was observed stored next to a container of hamburger meat, both raw. This facilitates meat juices from chicken dripping into hamburger meat container, creating cross contamination. A wrapped stack of cheese was observed stored in a cold hold drawer next to uncovered, raw bacon. Separate all ready-to-eat food from raw, animal foods. Separate raw meats based on cooking temperature to avoid cross contamination. Cheese was discarded and chicken moved. Corrected on site. Top (inner) ice machine has visible buildup that can contaminate ice below. Remove piece to wash, rinse and sanitize regularly to avoid any accumulations. Tomatoes (sliced), ham and cheese in prep cooler and ham in bottom prep were all out of temperature being between 57 and 60 degrees. All potentially hazardous items were discarded. Keep all potentially hazardous food at 41 degrees or colder. Eggs in a basket above grill were 67.3 degrees and no time was recorded. Discarded. Document time and maintain at less than 70 degrees.

 

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