Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Countryside Cafe

8223 Mahan Gap Rd. Ooltewah, TN 37363

Food Service Establishment Inspection | Routine

July 13, 2021 | View Original Inspection PDF
Score & Grade: 76 Grade:
Observations & Corrective Actions

1: 1200-23-01-.02(1)(c) PIC does not demonstrate control over foodborne risk factors at time of routine inspection.

11: 1200-23-01-.03(1) Multiple critically dented cans stored mixed with undented cans on storage rack. Dented cans should be stored seperately away from non dented cans or discarded. Dented cans can be associated with Botulism growth.

11: 1200-23-01-.03(1) Milk stored in reach in cooler dated 6/20/21. Milk was clumpy and conatined a sour smell. 1 pound of milk discarded.

14: 1200-23-01-.04(6)(a)1. Numerous food and non food contact surfaces dirty throughout facility. Adequate cleaning and sanitizing frequency not provided.

20: 1200-23-01-.03(5)(a)6. Low boy unit in kitchen prep area holding TCS foods 48°-50°F. Cold well in food prep area holding TCS foods 50°-57°F. Pie color holding TCS foods in rear facility 45°-47°F. Embargoed 5 pounds of roast, 5 pounds sliced watermelon, 5 pounds cucumber/sliced tomatoes mix. TCS foods must be held at 41°F or below. Cold holding units that are not holding TCS foods 41°F and below must not be used until repaired. Do Not Use signs placed on cold holding units not holding TCS foods 41°F.

35: Salt, sugar, and other ingredients stored in bins not labeled. Ingredients removed from originally packaging and stored in seperate containers must be labeled.

37: 1200-23-01-.03(3)(b)1. Multiple foods stored uncovered in multiple coolers throughout facility. Foods held in cold storage must be covered to help prevent product contamination.

45: 1200-23-01-.04(1) Multiple panels/covers missing to motor units of appliances.

53: 1200-23-01-.06(5)(b)1. Floors and walls dirty behind multiple appliances.

Additional Comments

Multiple reach in coolers holding TCS foods above 41°F. Dented cans stored on rack with undented cans. Spoiled milk in reach in cooler. Establishment cleaning and sanitzing frequency not provided. PIC does not demonstrate control over foodborne risk factors at time of routine inspection. Knox county food safety training will be emailed to PIC.

Observations
(1) Supervision
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
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
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant