1: PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection. Multiple priority violations observed.
4: Employee eating plate of food behind ordering table. Food must be consumed away from kitchen/prep/ordering areas to help prevent contamination.
6: Inspector did not observe employee handwashing throughout routine inspection.
8: Handsink used as storage area for dirty QA bucket, condiments, dirty dishes etc. Handsink blocked by dirty towls bin. Handsinks must be fully accesible and used for handwashing only.
11: Majority of limes stored in reach in cooler in poor condition. Foods intended to be served to customers must be in good, safe condition. PIC embargoed 10 pounds of limes.
13: Raw beef stored over fresh produce in reach in cooler. Raw animal products must be stored separately or underneath produce to help prevent contamination.
14: Inspector found moldy food container in reach in cooler not in service. Cooler has strong moldy odor. Reach in cooler in storage room also out of oder with strong moldy smell. Dirty water present in bottom of reach in cooler in storage room.
21: Multiple TCS foods not date marked throughout kitchen area. Some TCS food containers incorrectly labeled (ex. Labeled sour cream, brisket in container). Prepped/cooked TCS foods held overnight must be date marked and used or discarded within 7 days of prep date.
26: Spray bottles with cleaner not labeled. Sanitizer bucket 200+ CL ppm. CL used as sanitizer must be 50-100ppm CL.
36: Rodent droppings present in storage sheds. Rodent urine smell present in storage shed.
37: Multiple foods in cold storage left uncovered. Foods held in cold storage must be covered to help prevent contamination.
45: Multiple gaskets to coolers in poor repair throughout establishment.
46: Test strips in poor condition on top of dishwasher. Not usuable.
47: Multiple reach in cooler racks and bottoms dirty. Ice nozzle of soda fountain dirty.
49: Handsink has constant drip. Not waste water draining properly.
53: Floor dirty under hot top and fryer area.
54: Numerous employee drinks stored on food contacg surfaces throughout kitchen area. Employee drinks, phones, personal items must be stored separately from foods and food contact areas to help prevent contamination.
Additional Comments
Emailed Knox County Food Safety Training to PIC. ANSI certified Food Safety Manager course recommended to Manager and kitchen staff. Inspector will email State of TN Dept. of Health Food Safety Fact Sheets.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
