Two Chattanooga restaurants have received low scores after a recent health inspection.
An employee was found preparing salads with their bare hands at Forbidden City, located at 2273 Gunbarrel Road. Another employee was eating while preparing food in the kitchen area. Foods in the front and walk in coolers were not date marked and dishes were stored wet nested.
The restaurant was also cited for excessive grime in the ice machine. Wall chipping, missing ceiling tiles and poor repair in the kitchen were additional reasons for the low score.
Touchdown Wings, located at 4921 Brainerd Road, was dinged after staff did not show food safety knowledge and food found in a cooler was not labeled for personal use. The restaurant was also cited for multiple improper food temperatures.
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 209-8110. The scores are original and do not reflect on-the-spot changes, which sometimes lead to upward adjustments.
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No failures reported for the week ending July 9, 2019:
75 Forbidden City
2273 Gunbarrel Road; Reasons including employee eating while prepping food in kitchen area. Observed employee prepping salads bare handed.Various RTE-TCS foods in front coolers and in walk in coolers not date marked. Dishes were stored wet nested. Excessive grime build up in ice machine back panel. Walls chipping in soda fountain area. Some ceiling tiles missing and in poor repair in kitchen.
80 Touchdown Wings
4921 Brainerd Road; Reasons including staff does not demonstrate food safety knowledge, holding chicken between 135 and 41, wings fried ahead in fryer baskets when not busy were average temp 111, tenders 79. Food in cooler for personal use not labeled. Staff used cell phone did not wash hands. Grilled chicken was at 79 after 2 hours, cooling too much in pan on open case used at grill. Cooling grilled chicken too large batches in prep holding case, smaller batches use walk in cooler.In use towels left on prep table.
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