1201 N Commerce St Columbia, TN 38401
Food Service Establishment Inspection | Complaint
1: Violation: PIC does not have good handwashing techniques in place, glove use, and control of kitchen.
Action: Will follow up in 10 days
6: Violation: Employee dropped glove and picked up without Employees washing hands as needed hands.
Action: COS
7: Violation: Employee cutting up cilantro without gloves.
Action: Tossed out food and reviewed proper glove use
8: Violation: No papertowels at either handwashing sink.
Action: COS
21: Violation: Several items of macaroni salad, cole slaw, and potatoes not labeled in WIC.
Action: Reviewed proper date marking
26: Violation: Chemicals stored on prep areas and with clean dishes.
Action: COS
37: Employee drink stored on prep table
44: Gloves being used after being picked up off of floor
Tossed out chopped up cilantro that was being touched barehanded by employee
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
OUT
6 Hands clean and properly washed
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
