19: 1200-23-01-.03(5)(a)6. (Cheeses burger on steamtable at serving area reading @ 122F. The items has not being on serving line more than hours ( CA) starting to do a TPHC policy now
19: 1200-23-01-.03(5)(a)6. Mini corn dogs on serving line reading at 131F. Have mot being up there long ( CA) starting a TOHC policy now.
20: 1200-23-01-.03(5)(a)6. Salad mix with cut letyuce on salaad bar reading at 45F (CA) went to do a quick chill and place in another container
20: 1200-23-01-.03(5)(a)6. Diced tomatoes on salad bar in dining area reading 47 F ( CA)
26: 1200-23-01-.07(2)(a) Chemical spray bottle label orange force hanging on rack in stockroom with drink syrup and over single service items. (CA) PIC removed it
34: 1200-23-01-.04(2)(d)9. No visible thermometer in walk in freezer. The one on the outside of walk in freezer door not working
55:
7:
Additional Comments
No comments
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
NA
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
55 Current permit posted
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
7 Smoking observed where smoking is prohibited by the Act.
