4: Observed employee drinking in food prep area where noodles and lemons are being prepped for the day.
6: Observed Employee resume food prep after drinking without washing hands first. Observed employee touch dirty apron and resume food prep without washing hands first.
8: Hand washing sink across from meat cooler had food product stored inside. Hand washing sink in corner near grill station did not have any paper towels. Hand sink near ware washing area did not have paper towels available. This is a repeat violation, a warning letter will be requested.
26: Chemical spray bottle at host station not labeled. This violation has been noted on 2 consecutive inspections. Permit could be up for revocation.
31: Noodles and rice in make line cooler that were prepped 30 minutes prior are stacked too high and will not cool down properly due to cooler not having a lid and sitting too high out of temp control. Had pic place ice bags on top to cool foods down and removed excess foods to another cooler.
37: Employee personal drink stored directly on food prep table. Employee personal drink stored next to food product in make line reach in cooler.
53: Damaged walls throughout kitchen, excessive dirt and debris build up throughout kitchen
55: Permit not posted
Additional Comments
I will be back out for a follow-up inspection to verify all priority item violations have been corrected. Will send op applicable food safety fact sheets and discuss a food safety plan.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.
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
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
Repeat
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
