8: Both handsinks near back house prep line and dishwasher area are out of paper towels.
CA: pic refilled both handwashing sinks papertowel dispensers
37: Employee drink in the beef cooler
37: Employee drink on food prep table nearest roll ovens.
Additional Comments
Complaint: complaint called into the Nashville hotline:
2 guests ate this location on 10/5/23/@ 6:10 pm. Main guest had salmon, sirloin, green beans, salad, water and tea. Guest experienced symptoms in 24 hrs. Guest and other guest both had salad. Guest was hospitalized for 3 days and diagnosis was E. Coli.
Upon investigation no issues were discovered. All coolers/freezers in working order with temp alarms, all produce and food vendors verified with no recalls, consumer food advisory on menus as required. No record of any employees sick. No issues were observed with raw to RTE handling and employees were washing their hands as required. Prep area for raw and storage are kept separate from RTE prep areas and storage. All raw meat stored in a separate cooler. All SOPs and handling protocols were followed.
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
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
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display