4: Evidences of chicken wings tray was present in the prep area during the time of inspection . Improper eating was taken place. Educate employees about proper eating, tasting, and drinking in the kitchen area.
6: Observed employees not hand washing after switching tasks. Educate employees on the importance of hand washing after switching tasks.
14: Ensure the lobby drink station and frosty machine dispensers are cleaned.
19: Chicken Nuggets were reading out of temperature. Ensure items on the hot holding box are reading the proper temperature.
20: Burger patties are reading out of the proper cold holding temperatures. The walk-in cooler is reading out of temperature. Ensure items in the walk-in cooler are moved into the freezer until the walk-in cooler has been repaired.
22: Cheese temping method is TPHC. Ensure a written procedure is available. Provided the PIC with a copy of the TPHC details.
37: Employee jackets (2) present on top of the prep station.
38: Ensure employees have hair nets on while in the kitchen.
44: Educate employees on the importance of changing gloves between switching tasks.
45: The oven used to cook the baked potatoes has a lot of build-up. Ensure the oven is clean.
47: The cold holding box near the chili is out of repair. Please remove it or have it repaired.
51: Trash of the womens restroom is overflowing and no paper towels are present. The toilet in the mens restroom is overflowing and filled with toilet tissue. No paper towels present in the mens restroom.
52: Dumpster gate is open and trash present in the dumpster area. Ensure the dumpster gate is closed and all trash is cleaned up in the dumpster area.
53: Ensure the floors are cleaned and walls are free of stains.
55: Current permit for the 22-23 year is not posted. Please post the current permit.
Additional Comments
Follow-up is scheduled in 10 days. Please contact Niani Williams at 901-483-7515 with any questions. *Left a Safe Food Donation brochure.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used