6: Educate employees on the importance of hand washing. Hand washing must be done between tasks.
17: Advised PIC to reheat saran wrapped pork chops to 165°F due to fact she had them wrapped during her cooling doing process and the temperature was 115 F .. I advise PIC to reheat so she could do the proper cooling down method and they did not reach the proper temperature - 165 F
18: Improper cooling down process. Educated manager on the cooling dow method .. Pork chops are not properly cooled down. Observed pork chops covered in saran wrap for the cooling down process. Advised the PIC to reheat the pork chops to 165°F to start over the cooling down process.
21: Date marking should indicate the discard date (7 days following the date it was prepped) or the discard date + the prep date. Ensure items are properly date marked.
26: Ensure the sanitizer buckets are properly labeled.
31: Improper cooling method for the pork chops in the back kitchen area.
35: Ensure all white containers are labeled during the inspection.
Dry noodles near the three compartment sink need to be labeled since they have been opened.
37: Observed two pans of seasonings stacked on top of one another on the large white buckets of seasonings. Ensure the pans are properly stored separate and on the table.
39: Extremely low sanitizer in the sanitizer buckets.
41: Ensure the scoops inside the large white seasoning containers are properly stored - salt, rice, sugar, combo seasoning, catfish seasoning, chicken seasoning, paprika flour.
44: Educate employees on the importance of changing gloves between tasks.
45: Ensure the grease trap is cleaned regularly (once a week).
Additional Comments
*Left Safe Food Donation brochure with the PIC* Follow-up is scheduled due to critical violations present during the inspection. Please contact Niani Williams at 901-483-7515 with any questions.
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
OUT
6 Hands clean and properly washed
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
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
35 Food properly labeled; original container, required records available
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
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
NO
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NO
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
NO
4 Sale of tobacco products to minors (under 18) observed?
Compliant
Observations
NO
5 Are persons under the age of 18 ever allowed in the establishment?
