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1: PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection. Strongly recommended ANSI certified food safety manager training to PIC and food prep employees. Numerous priority violations observed during routine inspection.
2: Employee illness policy not available. PIC does not demonstrate knowledge foodborne illnesses or symptoms. Gave and reviewed with PIC State of TN Department of Health Employee Illness Policy.
6: Inspector did not observe any food prep employees wash hands throughout duration of routine health inspection.
8: Handsink near kitchen entrance not accessible due to CO2 tanks blocking handsink.
8: No paper towels available to all three hand sinks in food prep area. All three paper towel dispensers not working properly in food prep area.
13: Sliced raw pork stored on top of 50lb bags of dry ingredients during inspector arrival. Kitchen staff moved sliced raw pork and stored on top of cooked sweet n sour chicken on cart. Inspector help correct food prep employees with proper raw animal product storage. Inspector gave and reviewed Proper Vertical Storage of Raw and Ready-to-eat Foods poster. Raw animal products stored over RTE foods in multiple cooler units including low boy coolers, walk in cooler.
20: Raw egg wash, cooked broccoli stored on top of other products in low boy cooler. Due to elevated storage, TCS foods mentioned above were 48-50°F. TCS foods must be properly stored in low boy to help keep 41°F and below. Corrected on site.
21: Multiple bins of Sweet and Sour Chicken cooked “day before” per kitchen staff not date marked. No date marking of TCS foods available throughout establishment. TCS foods that are prepped/cooked/removed from original packaging and held overnight must be date marked and be used or discarded within 7 days. Gave and reviewed with PIC State of TN Department of Health Fact Sheet on Date Marking.
22: Rice (held at room temperature) used for sushi not time stamped. Sushi Chef could not effectively define TILT procedures used for sushi. Rice that is used for sushi must be time stamped and used or discarded within 4 hours. PIC told inspector establishment was out of day dot stickers.
33: Raw animal products thawing in large bowl of stagnant water. Not an approved thawing method. Frozen TCS foods must be cooked frozen, thawed submerged and under running water, or thawed out in a cold holding unit.
36: Multiple observations of live insect activity by inspector during routine health inspection. Recommend amplifying pest control program.
37: Multiple foods stored on food in walk in freezer, walk in cooler, and kitchen area. Foods must be stored up off the floor to help prevent product contamination.
41: Multiple rice scoops stored in stagnant water at room temperature. In use utensils must be stored in a running dipper well, heated dipper well above 135°F, or separate from product to help prevent microbial growth.
42: Dishes stored wet nested. Dishes must be laid out to air dry then consolidated to help prevent microbial growth.
45: Walk in freezer door not shutting properly. Left open due to excessive frost build up.
47: Exhaust hoods dirty.
53: Window to rear door dirty with food debris and smudges.
54: Phones and chargers stored embedded/mixed in with spices and dry goods. Personal items must be properly stowed to help avoid product contamination.
55: Health permit from 2022 posted. Not up to date.
See priority violations 1,2,6,8,13,20,21,22
Knox County Food Safety Training has been given to PIC on multiple occasions.
Strongly recommend ANSI certified Food Safety Manager Training for all employees at establishment.