6: The person washing the dishes was observed not washing his hands in between handling clean and dirty dishes
11: Observed a dented can of tomatoes on the dry good shelf
13: Observed eggs stored next to margarine and over refried beans on the wic
14: Dishwasher not sanitizing, was informed thar ECO lab had been notified. Facility must sanitize all dishes and utensils using the 3 comp sink until dishwasher is fixed
27: (NA) Establishment is not required to have a variance or HACCP plan, performs no special processes.
35: Container in storage room not labeled
37: Cellphone stored on food prep table
39: Wiping cloths stored on food prep table
45: Storage shelf made of unsealed plywood
46: No test strips for sanitizer for use in 3 comp sink
53: Ceiling tile missing in the kitchen
55: Current permit not posted
Additional Comments
2/13/24. Discuss that vaping is not covered under the Tennessee non-protection act and vaping is prohibited in the facility. A six pound can of dented tomatoes were embargoed. Follow up inspection will be conducted within 10 days of the routine inspection.
Roberto Villasenor tiliche@live.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
