In the Tennessee Valley, recent health inspections have revealed some concerning findings. Inspectors discovered a range of issues, from raw fish in hand sinks to gloves being reused in raw meat containers. The University Pizza & Deli in Chattanooga received an 83, with issues noted including improper cooling of cooked steak, hummus held at the wrong temperature, and ricotta cheese stored above the recommended 41 degrees. Ten pounds of ricotta cheese was discarded, and several ready-to-eat foods were found to have been held for more than 24 hours without proper date marking. Inspectors also noted a buildup of grime in the kitchen and on food contact areas.
Alondra’s in Dalton scored an 85, with raw fish in a hand sink and single-use gloves being reused to handle raw meat. The inspection also revealed that several foods were not being held at the correct temperature in the reach-in cooler. Day’s Inn in Dalton received an 86, but the previous health inspection report was not available for clients to view, and the reach-in cooler was not set to the proper temperature for yogurt and other food items.
Despite these issues, it's worth noting that 71 businesses in the Tennessee Valley received a perfect health inspection score. However, the findings highlight the importance of proper food handling and storage practices to prevent foodborne illnesses and ensure customer safety.
