8: No soap was present at the hand washing sink near the 3 compartments sink.
14: The ice dispenser on the drink fountain has pink residue . Please wash , rinse , and sanitize .
14: The rice scoop handle was directly on unpreserved cooked rice. Please ensure that utensils handles do not directly touch the food.
14: Ice machine has pink and black residue. Please wash, rinse sanitize more than weekly .
22: Temperatures were high for the cold holding foods listed. Please ensure to follow the code holding procedure for your time and temperature control.
45: Meat slicer has sliced meat and residue present. Please wash, rinse , and sanitize immediately after use and between meats .
46: Food and food residue was present in the compartments sink and before the dishwasher . Please maintain cleanliness at all times .
48: Hot water was not present at any of the handwashing sinks for employees. Please ensure that hot water is present at all times.
48: The Women’s restroom sink did not have hot water. Please ensure that hot water is present at all times .
53: Food, excessive water, and trash were present on the floors in the food prep area and leading upto the compartment sink. Please maintain a clean floor at all times.
Additional Comments
Please create critical violations by January 12, 2024. Failure to do so put your establishment at risk for closure.
Chicken, soup, chicken salad are cool down, but not at the time of the inspection
Email :cordova@deliworx.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
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
IN
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
Yes
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Compliant
Observations
Yes
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
Yes
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Compliant
Observations
Yes
4 Garage type doors in non-enclosed areas are completely open.
Compliant
Observations
Yes
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Compliant
Observations
Yes
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Compliant
Observations
Yes
7 Smoking observed where smoking is prohibited by the Act.
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
YES
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NA
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
YES
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?
