Restaurant Report Card — Whitfield » Local News

Whitfield County Environmental Health conducts inspections of restaurants every three months. The inspectors may require a re-inspection. Restaurants are required by law to post their most recent inspection permit.

As of Dec. 1, the state changed the way food service establishments are regulated, adding a letter grade to the evaluation and making other changes. The Daily Citizen lists areas where the establishments are out of compliance with the regulations.

Whitfield Early Head Start, 2738 Underwood St.

Current score: 98

Current grade: A

Previous score: 99

Previous grade: A

Comments: Vegetable prep sink must be stainless steel. Clean gaskets. Three-compartment sink and vegetable prep sink must be indirect drain. Looks good.

Ann’s Place, 3100 Airport Road

Current score: 94

Current grade: A

Previous score: 88

Previous grade: B

Comments: Do not store raw eggs over ready-to-eat food or single-serve items. Update menus with consumer advisory and disclosure. Three-compartment sink and food sink must have air gap. Tight-line no longer permitted. Dumpster needs plug. Keep grease container closed. Repair floors.

Peking Express, 408 N. Glenwood Ave.

Current score: 91

Current grade: A

Previous score: 90

Previous grade: A

Comments: Do not store raw eggs or raw meat over ready-to-eat foods. Foods aren’t properly date marked. Date mark prepared food and prepackaged opened food with discard date. Do not put soiled utensils in mop sink; use dirty dish cart. Replace warped ceiling tiles. Clean tiles where needed. Install vegetable prep sink.

Los Reyes, 1285 Cleveland Highway

Current score: 90

Current grade: A

Previous score: 87

Previous grade: B

Comments: Date mark prepared foods in refrigerated storage if held for more than 24 hours. Beans cooling at 121 degrees prepared at 1 p.m.; chicken at 80 degrees prepared at 1 p.m. Document proper cooling methods. Foods cooling must ready 70 degrees from 135 degrees within two hours and must cool to 41 degrees or less within six hours total. Frozen chicken stored over prepared chile rellanos in freezer.

Wendy’s, 2080 Chattanooga Road

Current score: 87

Current grade: B

Previous score: 90

Previous grade: A

Comments: Sliced tomatoes out of temperature; must hold cold at 41 degrees or below. Single-serve containers stored improperly. Invert containers once unwrapped. Several torn cooler gaskets. Replace torn gaskets. Panels of hood must be in place when cooking.

Choo Choo Barbecue, 100 Cottonwood Mill Road

Current score: 84

Current grade: B

Previous score: 76

Previous grade: C

Comments: Cheese and burgers out of temperature; must hold cold at 41 degrees or below. Mop sink must be reinstalled. Clean up grease off ground. Grease container must be on concrete pad. Remove garden hose from kitchen.

Name: Schlotzsky’s Deli, 1325 W. Walnut Ave.

Current score: 84

Current grade: B

Previous score: 83

Previous grade: B

Comments: Sliced tomatoes, provolone, ham, smoked turkey and turkey out of temperature; must hold cold at 41 degrees or below. Employee drink on prep table. Personal drinks must be stored away from food and food contact surfaces. Hand sink blocked. Do not block handsinks; must be accessible. Sanitizer buckets in floor; cloths out of sanitizer. Do not store buckets on floor. Store wiping cloths in sanitizer. Several cracked containers and lids; discard.

Waffle House, 1912 Chattanooga Road

Current score: 83

Current grade: B

Previous score: 94

Previous grade: A

Comments: Eggs in basket above grill at 74 degrees; no time marked on container. Eggs must be held at 41 degrees or less or held no more than four hours in temperature danger zone with time and temperature control method approved by Environmental Health Service. Eggs discarded; egg basket should be labeled to indicate four hour expiration of oldest egg in basket. Foods prepared from potentially hazardous ingredients must have seven-day expiration date stamp or other method of date marking (day dots, prep day clearly stated with standard procedure to discard at seventh day including day of prep). Eggs stored on rack above wrapped salads. Drink nozzles must be soaked in 50 ppm sanitizer or other approved cleaning method every 24 hours. Vegetable sink had empty soap bottle, ice in drain cover and should be cleaned prior to next use. Sanitize at 50 ppm chlorine bleach solution prior to next use. Use sink for vegetable prep only. Wipe out bottom of free standing cooler. Cardboard boxes and empty egg crates on floor at back door. Move to outside garbage disposal area to deter pests.

Krystal, 301 W. Waugh St.

Current score: 72

Current grade: C

Previous score: 68

Previous grade: U

Comments: Shell eggs and sliced cheese out of temperature; must hold cold at 41 degrees or below. Prep cooler without thermometer; every cooler must have an accurate thermometer located at front of unit. Food on floor in stockroom. Ice bins uncovered. Store food 6 inches off floor. Keep ice bins covered when not in use. Store wiping cloths in sanitizer. Garbage bags in vegetable prep sink; should be used only for washing fruits and vegetables. Post “this sink for handwashing only” sign over hand sink. Observed employee wipe apron and then touch food without changing gloves; change gloves whenever they become contaminated or soiled. Need chemical test strips. Do not put soiled equipment on drainboard for clean items. Bug zapper over food gloves and hand sink. Repair broken floor tiles. Window must be completely self-closing.

Krystal, 301 W. Waugh St.

Current score: 68

Current grade: U

Previous score: 74

Previous grade: C

Comments: No paper towels at either hand sink; must keep paper towels at hand sinks. Eggs and burger patties out of temperature; must hold cold at 41 degrees or below. Time labels not being changed. When using time, be sure and keep labels change out on food. Walk-in cooler not maintaining temperature. Current inspection sheet not posted; must be posted within 15 feet of doors and at window. Single-service articles on floor; store 6 inches off floor. Clean oven. Some floor tiles cracked. Do not put bug zapper over hand sink, food gloves, single-service articles, etc. Paint peeling in small walk-in. Window must be self-closing.

Krystal, 1909 E. Walnut Ave.

Current score: 96

Current grade: A

Previous score: 90

Previous grade: A

Comments: Keep grits tightly closed or in sealed container. Discard dry cloths when soiled. Wash, rinse, sanitize method required when sink is in use. Use test strips to calibrate final rinse; 50 ppm cl or at least 200 ppm qual ammonium. Clean knobs and handles on ovens. Sweep behind rack in walk-in cooler.

Mr. Biscuit, 1904 Chattanooga Road

Current score: 92

Current grade: A

Previous score: 90

Previous grade: A

Comments: Consumer advisory needed for items that are cooked to order. Keep flour in tightly closed containers. Dishwashing procedure must be wash, rinse and sanitize. Use chlorine test strips to test for 50 ppm. Wipe down handles of equipment between shifts. Cover outlets for air system to prevent dust buildup in kitchen.

KFC, 2131 E. Walnut Ave.

Current score: 91

Current grade: A

Previous score: 93

Previous grade: A

Comments: Ice bin uncovered. Cover ice bin when not in use. Sanitizer buckets on floor. Do not put buckets on floor. Wiping cloths in sink. Store cloths in sanitizer. Do not stack containers up wet; must air dry first. Hand sink in front doesn’t have adequate pressure and water didn’t get hot. Hand sinks must have hot and cold water under pressure for 15 seconds. Several floor tiles need regrouting. Clean walls. Store mop off floor.

Cindy’s Deli, 3513 Chattanooga Road, Tunnel Hill

Current score: 91

Current grade: A

Previous score: 94

Previous grade: A

Comments: Open drink containers without lid and straws are prohibited. Drink containers with lid and straw, single-service only are allowed. First notice (no points deducted). Eggs on counter out of temperature; less than four hour hold. Label container with four-hour expiration time and discard or hold at 41 degrees. Date mark prepared foods in cold storage with seven-day expiration or other approved date marking process. Keep containers of sugar, flour and mixes tightly closed when not in use. Store damp cloths in sanitizer solution. Keep scoops for dry storage (sugar, flour) with handle up and out of food. Invert dishes when stored on shelves without over top protection. Discard gloves when interruptions occur in operation; gloves required only when handling ready-to-eat foods. Set up dishwashing sink with wash, rinse and sanitize; use test strips to ensure 50 ppm concentration when dishes are being washed. General cleaning of non-food contact surfaces. Wipe with sanitized cloths. Shelving in dry storage, top of ice bin where scoop stored.

Cup A Dee Cakes, 1678 Farley Drive

Current score: 91

Current grade: A

Previous score: 99

Previous grade: A

Comments: Eggs stored over sliced sandwich meats. Raw eggs must be stored on bottom shelves.

Tacos el Cunao, 335 Goodwill Drive

Current score: 77

Current grade: C

Previous score: 93

Previous grade: A

Comments: Person in charge must perform duties by ensuring food is in temperatute, toxic items are approved for use, food is separated and protected and there is hot water to sanitize. Do not store raw meat, fish or eggs over ready-to-eat foods. Food stored uncovered in coolers. Cover all foods properly. Equipment not properly sanitized because there isn’t any hot water; must have hot water at correct temperature to properly sanitize equipment. Sliced tomato and cheese out of temperature; must hold cold at 41 degrees or below. Potentially hazardous foods in coolers are not properly date marked. Unapproved insecticide in establishment; only use insecticides approved for use in commercial food service. Handles of scoops stored in food; store up and out of food. No hot water; hot water is required for operation. Ansel system is out of date; must be sanitized. Remove unnecessary items from kitchen.

Bailey’s Corner Cafe, 101-C S. Hamilton St.

Current score: 70

Current grade: C

Previous score: 98

Previous grade: A

Comments: Person in charge must ensure employees wash hands properly and toxic items are handled properly. Must demonstrate knowledge of food temperatures. Need certified food safety manager. Observed employee wash hands in food sink with no soap and paper towels. Hands may only be washed in hand sink with soap and paper towels. Employee drinks in cans and cups without lids. Must be in cup with lid and straw. Do not set down on food prep. No soap and paper towels at hand sink; must have hot and cold water and soap and paper towels. Raw meat stored over ready to eat food. Sanitizer too strong; keep between 50 and 100 ppm. Several food containers not labeled; label all foods taken out of original packaging. Buffet/food line not protected from cough and sneeze of public; install adequate sneeze guards. Post current inspection sheet and permit for public view. Store glasses 6 inches off floor. Scoops need handles. Store floor cleaning supplies (mops and brooms) off floor. Keep front door closed.

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Restaurant Report Card — Whitfield

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