The scores are original and do not reflect on-the-spot changes, which sometimes lead to upward adjustments.
If follow-up scores are available at the time of publication, they will be included. If follow-up inspections are supplied to the Cleveland Daily Banner following publication, they will be published in the next report.
All latest and previous scores and any deficiencies are available at: http://inspections.myhealthdepartment.com/tennessee.
Observations and corrective items may be detailed for establishments with excessive violations.
BRADLEY COUNTY
• 94 – Captain D’s, 4620 N. Lee Hwy, Cleveland
• 98 – Champy’s Fried Chicken, 191 Ocoee Crossing NW, Cleveland
• 100 – Champy’s Fried Chicken Downstairs Bar, 191 Ocoee Crossing NW, Cleveland
• 100 – Champy’s Fried Chicken Upstairs Bar, 191 Ocoee Crossing NW, Cleveland
• 95 – Cleveland Coffee & Market, 90 N. Ocoee St., Cleveland
• 95 – Cleveland Skate Place, 2100 Candies Lane NW, Cleveland
• 98 – Douglas Inn Breakfast, 2600 Westside Drive, Cleveland
• 95 – Kentucky Fried Chicken, 2720 Keith St., Cleveland
• 92 – Mexico Lindo Mexican Restaurant, 1999 Keith St. NW, Cleveland
• 78 – Rebel Drive-In, 1010 S. Lee Hwy, Cleveland
• 70 – Tacos El Cunaol Mobile Unit, South Lee Highway, Cleveland
• 39 – Wok Express, 2487 Keith St. NW, Cleveland
— 1: Observed person in charge does not know any raw animal cook temperatures, cold hold and hot holding temperatures, cooling time and temperature requirements. Staff not trained on food safety.
— 2: No employee health policy and employees not knowledgeable.
— 4: Observed improper drinking on food service line and from improper containers not stored correctly.
— 4: Observed cigarettes improperly stored on service line above food.
— 6: Observed no hand washing between changing tasks or after handling raw meats.
— 8: Hand washing sink without hand washing signage. No soap at main hand washing sink.
— 11: Observed numerous dented and damaged cans improperly stored for use. Embargoed: 24 pounds of soy sauce, baby corn, apple sauce.
— 14: Observed improper dishwashing, establishment not submerging dishes in sanitizer for required time for proper sanitization.
— 18: Observed improper cooling, chicken at 78 degrees after 6 hours in reach-in cooler. Cooling discussed: foods must be cooled from 135 to 70 degrees in the first 2 hours, and then to 41 degrees within the next 4 hours. Embargoed: 10 pounds.
— 19: Observed time and temperature foods (fried crab rangoon, chicken spring roll, veggie spring roll at 84 to 112 degrees, made this morning) properly hot held at 135°F or higher. Embargoed: 5 pounds.
— 20: Observed improper cold holding of chicken on counter at 50 degrees, moved to cooler to rapidly cool. Corrected on site by person in charge.
— 21: Observed foods made previous days not properly date marked (cooked rolls and shrimp).
— 26: Personal medicine improperly stored on service line above food. Chemicals removed from original container not properly labeled. Corrected on site by person in charge.
— 31: Observed improper cooling of time and temperature control for safety foods. observed TCS (fried chicken) foods placed into coolers and sealed large plastic containers deeper than 4 inches with tight fitting lids at ambient or high temperature. Discussed proper cooling methods such as using containers facilitate heat transfer for rapid cooling, reducing the volume by separating the food into smaller or thinner portions, placing food into shallow pan, less than 2 inches deep, using rapid cooling equipment, such as ice, paddles or freezers, stirring the food in a container place in an ice bath with the ice to the level of the food around the container, loosely covering while cooling.
— 33: Observed improper thawing of chicken, steak, on counter.
— 34: Establishment does not have probe/stem thermometer to check temperatures.
— 35: Observed oils, rice, spices removed from original container not identified.
— 37: Observed foods improperly stored in re-used metal cans.
— 37: Observed bowl of steak improper stored on/in trash can.
— 37: Observed raw meats improperly stored over ready-to-eat foods (cut cabbage) in walk-in cooler.
— 38: Observed food handlers with long hair not restrained.
— 39: Sanitizer containers not in proper concentration.
— 41: Observed in-use utensils stored in stagnant water. Corrected on site by person in charge.
— 41: Observed knife improperly stored wedged between cooler and wall.
— 42: Observed equipment/utensils being wet stacked and not properly air dried. Discussed with person in charge about properly air drying procedures.
— 45: Cardboard being used at fryer as separation wall.
— 46: Metal sponges being used on cook line to wash dishes. Discussed improper storage and use.
— 46: No test strips to test chemical sanitizer.
— 46: Observed 3-compartment sink leaking.
— 47: Interior of reach-in coolers not clean to sight or touch.
— 49: Observed ice machine with air break, not air gap as required.
— 50: Observed waste water improperly disposed outside of back door not in mop sink.
— 51: Restrooms not clean to sight or touch.
— 53: Observed heavy accumulation of food, debris and build up on floors and walls.
• 98 – Zaxby’s, 1430 NW 25th St., Cleveland
