6: Observed that the hands of the kitchen staff was not being washed
8: No soap at front and back hand washing sink, the hand washing sink in the kitchen was full of kitchen utensils
11: Observed a five pound of dented can of oyster sauce
13: Egg were stored on second shelf from bottom in the outside wic, the eggs were also stored above cabbage.
18: Cooling temperatures were out for sushi rice
20: Cold holding temperatures were out on cabbage in ric under make line
21: There were numerous tsc food items in the ric in the kitchen and the outside wic that were not date marked
22: Time was being used for sushi rice, however there was no written policy to goby for the rice
26: Rice was stored next to cleaners in the storage shed
35: Food was unlabeled containers, food placed in non original containers
37: Bag of rice stored on floor of outdoor shed, four fly strips hanging from the kitchen
39: Wiping cloths on food prep table
53: Walls if facility was dirty
Additional Comments
2/22/24. Discussed that vaping is niw covered under the Tennessee non smokers protection act and vaping is prohibited in the facility. Follow up inspection will be conducted within in 10 days of the routine inspection. Embargoed 20 lbs of sushi rice, pound of cabbage, 5 lbs of chicken, 5 lbs of can oysters Third straight violation for #8 Handwashing sink properly supplied and accessible. Suggest risk control plan. Second straight violation for #6 Hands cleanand properly washed.
Preya kornsuwan Anukornsuwan@hotmail.com
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
53 Physical facilities installed, maintained, and clean
