18: All tcs foods in make line cooler prepped this morning not within proper temp range. Received ambient temp with my thermometer of 53 degrees. Pic relocated foods to freezer to rapidly cool back down.
19: Cooked shrimp and cooked chicken on grill not within proper hot holding temp range. Alfredo sauce with heavy cream not within proper hot holding temp. Pic stated they keep it there after cooking to make orders with. Discussed hot holding temps. Will provide applicable fact sheets. Pic reheated.
31: Make line cooler not reading proper temp range to adequately cool or store tcs foods. Pic will have cooler serviced. And not use cooled until reading proper temps
33: Meat balls sitting out thawing
37: Ceiling tile and ventilation hanging down above clean dishes on storage rack.
47: Walk in cooler shelving has excessive dirt and debris build up on them
47: Sides of all cooking equipment and coolers are dirty
53: Excessive dirt and debris build up on floors, walls, and ceiling throughout kitchen.
Additional Comments
Aadjabbarov@gmail.com
I will be back out for a follow-up inspection within 10 days to very all priority item violations have been corrected.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.
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
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
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
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean