12: 1200-23-01-.03(4)(b)8.(i) Shellstock tags were not available for a 1/3 pans of oysters. Explained the shellstock tag requirement, embargoed 15lbs of oysters.
12: 1200-23-01-.03(4)(b)8.(i) Shellstock tags were not available for a 1/3 pans of oysters. Explained the shellstock tag requirement, embargoed 15lbs of oysters.
12: 1200-23-01-.03(4)(b)8.(i) Shellstock tags were not available for a 1/3 pans of oysters. Explained the shellstock tag requirement, embargoed 15lbs of oysters.
13: 1200-23-01-.03(3)(b)1. Shell eggs stored over ready to eat vegetables in the stand up cooler in the main kitchen, shell eggs stored over butter in rear building
13: 1200-23-01-.03(3)(b)1. Shell eggs stored over ready to eat vegetables in the stand up cooler in the main kitchen, shell eggs stored over butter in rear building
13: 1200-23-01-.03(3)(b)1. Shell eggs stored over ready to eat vegetables in the stand up cooler in the main kitchen, shell eggs stored over butter in rear building
20: 1200-23-01-.03(5)(a)6. Observed garlic in oil stored on shelfs not under temperature control. This is a TCS product, embargoed.
20: 1200-23-01-.03(5)(a)6. Observed garlic in oil stored on shelfs not under temperature control. This is a TCS product, embargoed.
20: 1200-23-01-.03(5)(a)6. Observed garlic in oil stored on shelfs not under temperature control. This is a TCS product, embargoed.
21: A lot of cooked items not date marked. Cooked pulled pork made last week not dated, pork belly cooked on tuesday not date marked. Widespread lack of date marking on products that are ready to eat and have been held for longer than 24hours.
21: A lot of cooked items not date marked. Cooked pulled pork made last week not dated, pork belly cooked on tuesday not date marked. Widespread lack of date marking on products that are ready to eat and have been held for longer than 24hours.
21: A lot of cooked items not date marked. Cooked pulled pork made last week not dated, pork belly cooked on tuesday not date marked. Widespread lack of date marking on products that are ready to eat and have been held for longer than 24hours.
27: Cannot reduced oxygen pakcage any products, cure, or conduct any fermentation until a HACCP/variance is approved by the State of TN.
Can ROP if reduced oxygen packaged products are opened within 48 hours. This dies not included products that are cooked, cooled then bagged.
27: Observed the reduced oxygen packaging of raw proteins, cooked vegetables, cooked pulled pork, pickled onions. I embargoed items that were reduced oxygen packaged after a product has been cooked, cooled, then bagged. Items that were packaged less than 48hours ago, I let the operator open the bags and keep the products.
27: Observed the reduced oxygen packaging of raw proteins, cooked vegetables, cooked pulled pork, pickled onions. I embargoed items that were reduced oxygen packaged after a product has been cooked, cooled, then bagged. Items that were packaged less than 48hours ago, I let the operator open the bags and keep the products.
27: Observed fermentation of kimichi in the rear storage room. This item may not be used without an approved fermentation HACCP plan.
27: Cannot reduced oxygen pakcage any products, cure, or conduct any fermentation until a HACCP/variance is approved by the State of TN.
Can ROP if reduced oxygen packaged products are opened within 48 hours. This dies not included products that are cooked, cooled then bagged.
27: Cannot reduced oxygen pakcage any products, cure, or conduct any fermentation until a HACCP/variance is approved by the State of TN.
Can ROP if reduced oxygen packaged products are opened within 48 hours. This dies not included products that are cooked, cooled then bagged.
27: Observed fermentation of kimichi in the rear storage room. This item may not be used without an approved fermentation HACCP plan.
27: Observed fermentation of kimichi in the rear storage room. This item may not be used without an approved fermentation HACCP plan.
27: Observed the reduced oxygen packaging of raw proteins, cooked vegetables, cooked pulled pork, pickled onions. I embargoed items that were reduced oxygen packaged after a product has been cooked, cooled, then bagged. Items that were packaged less than 48hours ago, I let the operator open the bags and keep the products.
Additional Comments
Morrison.dylan@gmail.com Info@1892leipersfork.com Uses xanthan gum to stabilize demi sauces. Using cirtic acids for balsamic glazes
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
COS
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
COS
Observations
OUT
12 Required records available: shell stock tags, parasite destruction
COS
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
22 Time as a public health control: procedures and records
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
IN
23 Consumer advisory provided for raw and undercooked food
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
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, 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
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
