1: No manager on duty. No control over foodborne illness risk factors at time of routine inspection. Multiple priority violations observed.
6: Food prep employee touching hat and face multiple times with gloves. Gloves must be discarded and hands washed after touching clothing, body. Went over proper glove and handwashing use with owner upon his arrival.
18: White rice stored in reach in cooler 50°F (not date marked), inspector asked food prep employee when rice was cooked, food prep employee replied monday 2/19/24. 6 hour cooling process not achieved, food prep employee embargoed 20 pounds of white rice. Gave owner State of TN Cooling Fact Sheet, reviewed fact sheet and alternative cooling methods with establishment owner.
20: Raw chicken held at room temperature 49°F, raw beef held at room temperature 47°F. TCS foods (raw animal products) must be cold held at 41°F or below.
21: White rice cooked 2/19/24 per food prep employee not date marked in reach in cooler. Gave and reviewed State of TN fact sheet on date marking TCS foods. Cooked/prepped TCS foods must be date marked and either used or discarded within 7 days of cook/prep date.
33: Raw chicken left to thaw on sink at room temperature. TCS foods must be thawed under running water, in a refrigerated unit, or cooked frozen.
37: Bagged onions stored on floor during inspector arrival.
47: Wall behind hot top dirty, bottom of multiple coolers dirty, inside and top of dishwasher dirty.
Additional Comments
Responded to complaint called into the TN Dept. of Health about 2 persons who allegedly became ill after consuming lemon pepper wings, and stir fry steak cooked medium well. Routine inspection conducted.
Recommend ANSI certified food manager program for food prep employees. See priority violations 1,6,14,18,20,21.
Knox County Food Safety Training emailed to PIC.
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
