Mitch's, 2555 Old Harrison Rd., CHATTANOOGA, TN 37406 - inspection findings and violations



Business Info

Name: MITCH'S
Address: 2555 OLD HARRISON RD., CHATTANOOGA, TN 37406
Total inspections: 6
Last inspection: 01/06/2016
Score
97

Restaurant representatives - add corrected or new information about Mitch's, 2555 Old Harrison Rd., CHATTANOOGA, TN 37406 »


Inspection findings

Inspection date

Type

Score

  • In-use utensils
  • Warewashing facilites, installed, maintaned, used, test strips
01/06/2016Complete (Food)97
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Insects, animals, and rodents not present
02/02/2015Complete (Food)98
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Critical: Time as a public health control:procedures and records
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
08/12/2014Complete (Food)94
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper reheating procedures for hot holding (repeated violation)
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Wiping cloths
12/31/2013Follow-up (Food)92
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper cooking time and temperatures
  • Critical: Proper reheating procedures for hot holding
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Pasteurized eggs used where required
  • Proper cooling methds used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Wiping cloths
12/17/2013Complete (Food)79
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Critical: Proper cooking time and temperatures
  • Critical: Proper reheating procedures for hot holding
  • Critical: Compliance w/variance, specialized process, and HACCP plan
  • Pasteurized eggs used where required
  • Proper cooling methds used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Personal cleanliness
  • Wiping cloths
12/17/2013Complete (Food)79

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