Tennessee Department of Health
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| Tennessee Department of Health | Syrup & Eggs | Food Service Establishment Inspection | Routine

Syrup & Eggs

107 Custom St. Chattanooga, TN 37402

Food Service Establishment Inspection | Routine

October 20, 2022 | View Original Inspection PDF
Score & Grade: 87 Grade:
Observations & Corrective Actions

4: 1200-23-01-.02(4)(a)1. Employees consuming food products in kitchen area/wait station. Employees must consume food items in designated areas away from food,food contact surfaces,clean linens,single service products, and clean dishes.

20: 1200-23-01-.03(5)(a)6. TCS foods in low boy unit on cookline holding between 45-50*F. Must be 41*F or below. Thermometer inside unit reading above 41*F. Have unit repaired or serviced as needed to hold TCS foods at 41*F or below. Recommend moving all TCS foods to working cooler until repair can be made.

21: TCS products under time control not properly time stamped per policy. Products were discarded at time of inspection.

22: 1200-23-01-.03(5)(a)9.(i)(I) Products under time control not properly time stamped according to written policy. Products were discarded at time of inspection.

34: 1200-23-01-.04(2)(d)9. Several thermometers in walk in cooler all reading various temperatures. Thermometers must be accurate to properly assess refrigeration.

37: 1200-23-01-.03(3)(b)1. Exposed wastewater piping above food products in downstairs dry storage area.

53: 1200-23-01-.06(4) Walls/ceiling not properly constructed in downstairs food storage area.

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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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