6: Educate employees on the importance of hand washing.
14: Stained cutting board with deep grooves at the hot hold station.
18: No proper knowledge of the cool down process for the wings.
After cooking the wings, leave them uncovered until they reach 135°F and temp. After they temp, you have 2 hours to reach 70°F and temp. You now have four more hours to reach 41°F and below.
33: Observed improper thawing method of the ribs in the sink.
36: Gnats and other insects present in the kitchen.
44: Observed employee switch stations without changing gloves.
53: Observed stained ceiling tiles in the kitchen area.
Additional Comments
Provided safe food donatiom brochure. Due to priority violations, a follow-up is scheduled.
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
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
NO
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
44 Gloves used properly
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
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
NO
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?
