14: 1200-23-01-.04(6)(a)1. 0 ppm sanitizer in the low temp dish machine. CA- PIC changed the sanitizing bucket. Now reading 200 ppm sanitizer.
20: 1200-23-01-.03(5)(a)6. Raw beef skewers in the walk in cooler at 46 degrees. Cooked chicken in the walk in cooler at 48 degrees. Meatloaf in the walk in cooler at 46 degrees. CA- TCS foods over four hours old were discarded. Other foods were moved to a different cooler. A follow-up inspection will be made to verify compliance. (3rd notice on this violation)
21: 1200-23-01-.03(5)(a)8.(i) Pan of cooked chicken in the walk in cooler is dated 1/23, which is over 7 days old. CA- Chicken was discarded.
26: 1200-23-01-.07(1) Several unlabeled chemical spray bottles in the kitchen and at the dish machine containing a clear liquid and an orange liquid. CA- Bottles will be labeled.
37: 1200-23-01-.03(3)(b)1. Employee keys are stored on the shelf at the prep cooler.
Employee drink, in a cup with no lid and no straw, is stored with clean dishes on the rack near the dish machine.
43: 1200-23-01-.04(9)(c)1. Uncovered coffee filters in the drink station.
45: 1200-23-01-.04(1) Drawer cooler door gasket is damaged. Inside the microwave door is damaged. Reach in cooler door gasket is damaged. Deep grooves in cutting boards.
47: 1200-23-01-.04(6)(a)1.(iii) Inside the ice machine is dirty. Outside of the ice machine is dirty. Inside the silverware holder is dirty.
53: 1200-23-01-.06(5)(a) Kitchen floor tiles are missing. Kitchen ceiling is dirty. Ceiling tile is missing in the storage area.
54: 1200-23-01-.06(3)(e) Light shield is missing in the walk in cooler.
57: 1200-32-01-.03(1) A “No Smoking” sign, or the international symbol, is not posted on the outside of each entrance into the building.
3:
Additional Comments
No comments
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
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
OUT
43 Single-use/single-service articles; properly stored, used
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
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
