The Chattanooga-Hamilton County Health Department inspects restaurants twice a year and grades the businesses on a 100-point scale. Scores below 70 require corrective action. Restaurants are reinspected if they fail to meet critical standards.
To file a health-related complaint, call the Department of Environmental Health at 423-209-8110. The scores are original and do not reflect on-the-spot changes, which sometimes lead to upward adjustments.
Reasons including open drinks on prep table. Milk shake mixing parts left in hand sink. Open hot dogs and shredded lettuce with no date marking.Sanitizer at triple sink over 400ppm is toxic this strong. Touch pads used for orders soiled. Bags of onions stored directly on floor in cooler. Floors wet, soiled throughout kitchen. Multiple towels left laying on prep tables badly soiled; water in buckets soiled food floating in water. No ice scoop at ice bin, scoop by ice machine laying on soiled prep table. Multiple surfaces throughout kitchen soiled, heavy buildup, door handles to cooler/freezer, cook opening doors with gloved hand then touching ready to eat food with same glove.
Reasons including employees consuming beverages from unapproved containers in prep area. Employees not properly washing hands as needed. Handsink blocked by food items at time of inspection and no paper towels provided. Toxic items stored above and too close to food items in dry storage area. Items were moved at time of inspection. Wet wiping cloths stored on working surfaces and not in sanitizer solution. Clean dishes stored on dirty surfaces. Trash/debris noted in parking lot. Floors dirty behind/underneath equipment.
Reasons including sanitizer buckets and sanitizer coming out of the three compartment sink are measuring 0ppm sanitizer. Note: sanitizer was properly set up at end of inspection. Several items in kitchen are holding foods above 41F. The hot dogs on the prep line were "double panned" which may have contributed to temperature issue. They were discarded. Sanitizer dispenser at three compartment sink is labeled as water. The dispenser is hooked up to the lactic acid "sink and surface" sanitizer. This was corrected during inspection and the sanitizer was properly labeled. Several items in walk in cooler are observed uncovered (pizza sauce, chicken). Wet dishes stacked and food debris observed on bowls that were stacked in clean area.
86 Mammie Carlotta's Tea Room
Reasons including potato soup re-heated and hot held at 108*F. Soup is made in house, so soup must be re-heated to 165*F/15 seconds then hot held at 135*F or above. Proper cooling methods not provided forquiche at room temperature. Clean dishes stored on dirty linens. Excessive ice/frost build up noted in upright freezer unit. Ice machine dirty inside at deflector panel. Oven dirty inside. Distressed items noted in dishwashing area.
100 The Sweet Shave Ice Company
— Compiled by Brandi Dixon
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