2: No employee illness policy available . Will leave a copy for the manager.
6: Employees moving from station to station without washing hands. Educate employees of hand hygeine.
8: No paper towels at the hand washing sink. Sink has to be adequately supplied.
13: Improper storing of raw eggs .. raw eggs stored above ready to eat foods..
14: Cutting boards were bruised and stained. Employee cut quesadillas on cutting board.
20: Improper cold holding for the cold holding table .. the cold holding table is reading 53 F for the cold holding table .. lettuce, toamtoes, raw chicken, raw beef, pico de gallo, and Guacamole had been left in the cooler overnight .. these items must be discarded .. all items reading a temperature of 50 F degree.
21: Improper date marking. Date marking is not consistant.
34: Did not observe any thermometers. There were none in the freezer nor the refrigerator..
35: Foods are not properly labeled. Please label according to its contents. Products must be identifiable by name. (Prepared vegetables, vegetable containers, storage bins, etc)
36: Gnats were flying in the bar area. Please get pest control to control insects.
37: Liquor and alcoholic beverages were in the floor. Bag in freezer was open. Nothing can be stored on the floor and close all bags in freezer.
41: Improper stored ice scoop. Ice scoop must be placed in a bin between uses.
45: Door handle on oven is broken. Please repair oven door handle.
46: No test strips are present. Dishwasher is improperly installed and no sanitizing agent is present.
53: Floor near 3 compartment sink and back door is saturated with water. Please maintain cleanliness of floors.
1:
4:
5:
6:
7:
Additional Comments
Left the food donation information with manager
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly 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
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Observations
No
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
Yes
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Compliant
Observations
No
4 Garage type doors in non-enclosed areas are completely open.
Observations
No
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Observations
No
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Observations
No
7 Smoking observed where smoking is prohibited by the Act.
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
NO
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NA
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
NO
4 Sale of tobacco products to minors (under 18) observed?
Compliant
Observations
NO
5 Are persons under the age of 18 ever allowed in the establishment?
