13: Raw chicken and beef stored above soup in walk in cooler. Raw chicken stored above ready to eat food in prep cooler.
14: P.I.C use cutting board to cut lemon. Cutting board needs to be replaced. It has too many grooves.
35: Food not properly labeled in cooler and walk in cooler. Seasoning need labels.
36: Observe roach on cutting board by cold holding table.
37: Food stored on floor in walk-in cooler. Uncovered food in cold holding cooler.
39: Wiping cloths stored on counter and not sanitizer bucket.
41: Cups used as scoop stored inside of food containers. Please purchase a scoop with handle.
45: Microwave needs to be cleaned. Cutting boards need to be replaced. It has too many grooves. Freezer has ice build up and needs to be cleaned.
46: Water was not getting hot and chlorine was low.
Additional Comments
I observe manager cutting up a lemon with her bare hands and proceeded to put it in the cold holding table and one slice on customer plate. I told her she had to ware gloves when touching ready to eat food and told her to remove the lemon from both customer plate and cooler.
When i asked P.I.C. what was her process to washing dirty dishes using the 3 compartment sink she demonstrated how she wash her big pot that can’t fit in the commercial dishwasher. She washed the pot and rinsed it off. She did not mention that she sanitize it with bleach water. So i educated her on the proper way to wash her dirty dishes using the 3 compartment sink.
Javonna Shelbia 901-581-0686
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
IN
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
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
