6: Employees are not correctly practicing hand washing. Employees must properly wash hands between tasks, changing stations, using restroom, etc.
8: Hand washing sink does not have soap. Please provide soap at hand washing sink.
14: The ice machine is not clean. Contaminated ice was observed. Discard ice and empty completely. Please wash, rinse, and sanitize interior.
17: Cooled foods must be reheated to 165 degreor higher before it is served or held for service.
18: Proper cooling time and temperature is not being followed. Cooling down process has a total of 6 hours. Foods must go from 135 degrees to 41 degrees in 6 hours. 2 hours for 135 to 70 degrees and 4 hours for 70 to 41 degrees.
19: Hot holding foods are under 135 degrees. Hot holding foods must be 135 degrees or higher.
20: Cold holding foods are over 41 degrees. Cold holding foods must be 41 degrees or lower.
21: Foods are not being properly date marked. Foods must be labeled by discard date. Foods can only be held for a maximum of 7 days. Example: 6/6-6/12.
34: No thermometers present in equipment. Please provide thermometers in equipment.
35: Foods must be labeled by contents. (Dry storage, refrigerator, and freezer items)
37: Food on floor in freezer and food pan covering another food pan. Please separate food pans in cooling down process and no containeron the floor.
39: Wiping cloths are not being stored in one location. Wiping cloths were in freezer and around the kitchen. Wiping cloths must be stored in a receptacle.
41: Scoops in dry storage bins are stored in food. Scoops cannot be stored in the food and must be in a ziplock bag or food container.
42: Dishes are being stored upright. Dishes must be stored inverted.
45: Food is in non-food grade material. Please make and store food in only food-grade material. Cutting boards are stained and grooved. Please deep clean or replace cutting boards. Cold holding cooler is at a high temperature for food. Please fix equipment or replace. The cooler by the hot box has water on the bottom. Please clean coolers.
46: There are no test strips available. Please provide test strips for dishwasher.
53: The floors, walls, and ceiling are not clean and/or good repair. The ceiling in the storage room above cans in the left corner is slightly damaged. The ceiling near the dishwasher is slightly damaged and very dusty. Please clean and/or repair floors, walls, and ceilings.
57:
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Additional Comments
Safe food donation pamphlet given
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
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
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
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
34 Thermometers provided and accurate
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
No
57 Compliance with TN Non-Smoker Protection Act
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
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
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
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
YES
5 Are persons under the age of 18 ever allowed in the establishment?
