2545 Jackson Ave. Memphis, TN 38108
Food Service Establishment Inspection | Routine
8: 1200-23-01-.06(3)(a) Paper towels not provided for handsink
13: 1200-23-01-.03(3)(b)1. Boxed raw beef stored on dolly on floor
20: 1200-23-01-.03(5)(a)6. Cut lettuce 85 degrees cold holding, ranch dressing 89 degrees cold holding temps
31: 1200-23-01-.03(5)(a)5. Inadequate equipment to keep cheese, cut lettuce and cut tomatoes at proper cold holding temp 41 degrees or below
34: 1200-23-01-.04(2)(d)9. Thermometers not provided for freezers
37: 1200-23-01-.03(3)(b)1. Beverages stored on floor in front lobby
39: 1200-23-01-.03(3)(d)4. Dirty wiping cloths stored on prep table
45: 1200-23-01-.04(1) Rusty grease trap cover
47: 1200-23-01-.04(6)(a)1.(iii) Dirty food containers .Dirty interior of refrigerator/freezer, dirty prep table
53: 1200-23-01-.06(5)(b)1. Dirty floor, dirty walls , grease build-up, dirty walls inoperable equipment
54: 1200-23-01-.06(3)(c) Blown bulb in restroom, dirty vent-a-hood
Store raw beef 6 inches off floor befor immediately placing inside freezer or cooler/Barbarajones954@yahoo.com
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
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
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
