- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Proper reheating procedures for hot holding (repeated violation)
- Critical: Food additives: approved and properly used (repeated violation)
- Approved thawing methods used
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/16/2015 | Follow-up (Food) | 93 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Critical: Food additives: approved and properly used
- Approved thawing methods used
- In-use utensils
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
|
06/08/2015 | Complete (Food) | 88 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
10/31/2014 | Complete (Food) | 97 |
- Critical: Proper cooking time and temperatures
- Critical: Proper reheating procedures for hot holding
- Pasteurized foods used (repeated violation)
|
06/18/2014 | Complete (Food) | 96 |
No violation noted during this evaluation. | 07/30/2013 | Complete (Food) | 100 |
No violation noted during this evaluation. | 06/20/2013 | Complete (Food) | 100 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Insects, animals, and rodents not present
|
06/14/2013 | Complete (Food) | 94 |
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Critical: Consumer advisory provided for raw and undercooked food
- Pasteurized foods used (repeated violation)
- Critical: Food additives: approved and properly used
- Variance obtained for specialized processing methods
- Insects, animals, and rodents not present
- In-use utensils
|
06/14/2013 | Complete (Food) | 84 |
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