6: The proper method for hand washing is not being observed. Employees must practice proper hand washing procedure.
14: The cutting boards on the sandwich line are deeply stained. The ice machine is not clean. Please clean ice machine: wash, rinse, and sanitize interior surface. Please replace cutting boards.
18: The correct cooling method was not observed. Foods in the cooling down process cannot be covered. Once foods drop below 135, they must continue the cooling down process via ice bath or freezer before being placed into cooler.
20: There are food items observed not being held at 41 or below. Cold holding foods must be at 41 or below.
36: There are gnats flying around the prep area and cook area. Please provide pest control or measures to control pests and insects.
45: The interior of the RIC has debris on the bottom. Please clean interior of cooler.
47: There is exterior debris on the RIC in the prep area. Please clean exterior of equipment.
53: Floors, walls, and ceiling needs cleaning and remodeling. Please repair and/or clean areas.
1:
3:
4:
5:
Additional Comments
Violations 6, 18, & 20 have been corrected. Employees are practicing proper hand washing, a proper cooling down method is in place for the wings, and adequate cold holding has been observed. Violation 14 has not been corrected. The ice machine is not clean. A closure letter will be issued.
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
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Observations
No
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Observations
No
4 Garage type doors in non-enclosed areas are completely open.
Observations
No
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
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
NO
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
NO
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?