- Management and food employee awareness (repeated violation)
- Critical: Proper use of restriction and exclusion
- Contamination prevented during food prep, strg, and dsply
- Single-use/single-service articles
- Warewashing facilites, installed, maintaned, used, test strips
|
11/17/2015 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
|
04/28/2015 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Plant food properly cooked for hot holding
- Personal cleanliness
- Critical: Handwashing sinks proplery supplied and accessible
|
11/06/2014 | Complete (Food) | 92 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Personal cleanliness
|
05/22/2014 | Complete (Food) | 94 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/20/2013 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
11/20/2013 | Complete (Food) | 82 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
|
04/15/2013 | Complete (Food) | 95 |
No violation noted during this evaluation. | 04/03/2013 | Complete (Food) | 91 |
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