22: Pic is using 4 hour time policy for sushi rice, however, the labeled stated 5 hours. 11-4. Pic also had multiple steam pots of rice in corner area that was not labeled. One pot temped at 81 degrees, pic stated it was left over from yesterday. Corrected by discussing all foods on time policy must be discarded after 4 hours. Pic embargoed sushi rice that was left over and not marked. Written procedures for time policy must be available and posted as well. I will assist op in creating proper tphc written procedures.
26: Chemical spray bottle with blue liquid not labeled. Corrected by pic labeling bottle.
31: Multiple bins of rice sitting on cart left out unattended. Rice temped at 61 degrees. Pic stated they just cooked rice an hour ago and are cooling it down. Discussed proper cooling methods and procedures and had pic place bins of rice in walk in cooler to properly cool down. Will send applicable food safety fact sheets discussing cooling methods, times, and temps.
37: Employee cell phone, drinks, personal items sitting directly on food prep tables throughout the kitchen.
45: Inside of ice machine has build up on ledges and sides.
53: Kitchen walls and floors in poor repair. Flooring in walk in cooler is in poor repair. Excessive ice build up on walk in freezer fan.
Additional Comments
Ownership change occurred Aug 1, 2023. Op paid for restaurant and bar permit.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.
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
IN
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean