21: Date marking not present on fruits held longer than 24 hours.
37: A box of ice cream cones is stored on the floor. All food items must be stored 6in or higher to prevent contamination.
39: Wiping cloths are stoed improperly on counters and at the 3 compartment sink. Wiping cloths should be stored in a proper concentration of sanitizer solution.
43: Improperly stored single-use items in boxes on the floor. All boxes must be elevated 6in or higher.
45: Sno wizard machine has a rusted component inside used to shave ice. Back large white freezer needs to be defrosted and cleaned. Interior of cooler next to 3 compartment sink needs to be cleaned to remove debris.
47: Interior of freezer next to 3 compartment sink needs to be cleaned to remove debris.
51: No soap in the employee bathroom. Toilet paper is not on holder in the employee bathroom.
54: A number of light fixtures are missing protective sheilding
55: Current permit is not posted for the public to see. Current permit is expired.
56: Recent inspection is not posted to thr public. You are required to post this in a conspicuous location.
Additional Comments
Your food permit expired in June 2021. Please remit payment soon. You can pay over the phone at 901-222-9125.
If you have questions about the inspection you can call Anna at 901-356-1053 or email me at Anna.Gretz@shelbycountytn.gov
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
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Repeat
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used