1: Pic does not managerial control of the establishment due to the amount of priority item violations noted.
2: New manager did not know employee illness policy or repartable diagnosis. Could not find employee illness policy.
4: Upon arrival observed employee drinking from a cup with yellow liquid inside at the grill/cook area. Discussed with pic.
6: Observed employee prepping in the back wash hands, buy no one else washed their hands during the inspection. Gloves were changed when tasks were changed, but hand washing dis not occur. Wait staff would drop off dirty dishes in the back and not wash hands. Grill cook was drinking upon arrival and touching his head covering and apron several times and did not wash his hands. Manager was putting food in the bowl for food to be cooked, I pointed out that a chemical spray bottle was stored next to tongs used for dumplings. He removed chemical, changed gloves but did not wash hands.
11: A couple of severly dented cans stored with non dented cans.
20: Dumplings in prep cooler across from the grill was above 41°F. Dumplings came straight from the wic to the prep cooler. Dumplings were stored above the rim on the silver container. Discarded all dumplings that were above 41°F.
26: Several chemical spray bottles stored improperly throught establishment see photos.
37: Employee drinks stored in food prep area with no lid or straw.
41: Spoon for rice stored in room temperature water.
45: Containers that hot hold rice across from grill area are in poor repair. See photos. Electrical wires exposed and handle missing.
46: Non test strips available.
53: Missing cover for light above 3 comp sink.
53: Fan covers in wic are dusty/dirty.
53: Ceiling in poor repair above ice machine in food prep area.
56: Inspection report posted from 5/4/22.
Additional Comments
Provided applicable fact sheets to operator regarding observed priority item violations. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Murfreesboro@genghisgrill.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
Observations
OUT
2 Management awareness, policy present
Repeat
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
Repeat
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
OUT
11 Food in good condition, safe, and unadulterated
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
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
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean