1: 1200-23-01-.02(1)(b) Person in charge does not know what temperature to hold cold food, hot food, cook raw chicken up to or how to cool TCS food down. Corrective action, person in charge needs to acquire basic food knowledge. I recommend our free food handlers class.
2: 1200-23-01-.02(2)(a)2. Employee health policy is not available and person in charge could not demonstrate knowledge. Corrective action, employee was trained and I provided a copy
12: I could not confirm parasite destruction for the raw salmon being served in this establishment. The invoice from the company stated that fish is intended for cooked consumption. Corrective action, establishment was stopped from serving this product pending the time.
Note: point will be restored for establishment if fish can be serve raw and establishment can resume serving this fish raw.
27: 1200-23-01-.08(1)(d)3. Establishment is sous vide cooking their chicken and held for 2 days. Corrective action, embargoed 15LBS. TCS food held at 60f (danger zone) for a long period of time could potentially allow the growth of harmful bacteria. Person in charge was told to acquire variance from Tenessee Department of Health.
34: 1200-23-01-.04(2)(d)9. There was no probe thermometer available In establishment.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
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
OUT
12 Required records available: shell stock tags, parasite destruction
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
