4: 1200-23-01-.02(4)(a)1. Upon entering kitchen, an employee was eating food on line at stack of clean plates between salad and warmers.
Employee took food to rear of establishment to eat outside of prep areas.
14: 1200-23-01-.04(6)(a)1. Ceiling of ice machine is soiled with a black substance. I recommend PIC develop cleaning schedule and log for ice machine and daily log for dish machine sanitizer due to repetitive violation.
17: 1200-23-01-.03(4(c) Cooked onions, mushrooms, beer cheese at warmer were removed from cold holding at 9am per PIC. At 11:10am, see temp chart. PIC reheated items to 165F in steamer and we discussed proper reheating. I recommend PIC keep log with reheating temperatures for these items to ensure proper reheating is conducted.
20: 1200-23-01-.03(5)(a)6. Two containers of sour cream at Avantco front expo at 48F. Employee states they were pulled from WIC at 10am and unit was turned on at that time. I discussed turning on unit with ample time for unit to cool before using for items in the morning. PIC moved sour cream to freezer to rapidly cool and allow unit to recover. I recommend PIC keep temperature log for cold holding items due to repetitive violation.
36: 1200-23-01-.05(5)(k) Flies are present in kitchen.
37: 1200-23-01-.03(3)(b)1. Employee bottled beverages are stored on in use tables at front make unit and salad make. PIC moved drinks from kitchen.
38: 1200-23-01-.02(3) Employees with beards do not have facial hair coverings. Employees with hair do not have hair restraints. PIC instructed employees to apply hats and facial hair coverings and COS.
41: 1200-23-01-.04(6)(b)1.iv In use grate at fountain beverage station contains rust.
42: 1200-23-01-.04(9)(c)1. Utensils at clean storage rack contain label residue from previous use.
43: 1200-23-01-.04(9)(c)1. Single use cups are stored in black peppercorns and salt. PIC COS by removing cups.
53: 1200-23-01-.06(5)(b)1. Ceiling grates above jevo machine and dry storage rack are soiled with dust and buildup.
Additional Comments
Please visit https://www.tn.gov/health/health-program-areas/eh/eh-foodlaw.html for basic food safety fact sheets I verified permit information upon inspection.
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
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
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
Repeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
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
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
37 Contamination prevented during food preparation, storage and display
COS
Observations
OUT
38 Personal cleanliness
COS
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Repeat
Observations
OUT
43 Single-use/single-service articles; properly stored, used
COS
Observations
OUT
53 Physical facilities installed, maintained, and clean
