8: Hand washing sink in dishwasher area has a leak. Please fix leak at hand washing sink.
14: Ice machine is not clean. Please discard ice machine, and wash, rinse, and sanitize interior.
20: Cold holding foods are not at 41 degrees or below. Please maintain cold foods at 41 degrees or below.
21: Several items found past discard date. Please use or discard items by their discard date. Some containers were not labeled. Please label containers including discard date.
22: Paperwork is not present for time as a public health control. Please provide paperwork for time as a public health procedure and specific items.
37: Food containers are not covered in freezer on cook line. Please cover all food in storage.
41: Plates are stored upright. Please invert plates on serving line.
45: There is ice buildup in walk-in freezer on floor and on shelves. The microwaves, toasters, and waffle makers are not clean. Coolers and freezer on serving line are not clean. One is observed with water on the bottom. The stove is not clean. Please clean equipment and maintain cleanliness.
47: The handles of equipment are greasy and sticky. The microwaves, coolers, and freezers, etc. The area around toasters and waffle makers are not clean. The area around the serving plates are not clean on both sides. Please clean exterior of equipment and counters.
53: The wall and ceiling are dirty or stained in certain areas. The vents are loose and dusty in kitchen. The floor is wet in the dry storage area and beside ice machine. Please maintain facilities.
55: The current permit is not posted. Please renew permit. Call 901-222-9175 for more information p.
1:
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Additional Comments
Safe food donation pamphlet donation given
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
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly 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
55 Current permit posted
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Observations
No
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Observations
No
4 Garage type doors in non-enclosed areas are completely open.
Observations
No
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Observations
No
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Observations
No
7 Smoking observed where smoking is prohibited by the Act.
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
YES
5 Are persons under the age of 18 ever allowed in the establishment?
