14: Dish machine in use reading 0 ppm chlorine. Container of sanitizer completely empty. No more containers in establishment. Establishment is going to use 3 comp sink until new container of sanitizer has been ordered and is attached to dish machine and operating properly
20: Diced tomatoes - 54 degrees F, blue cheese - 58 degrees F , pico - 52 degrees F, cut lettuce - 57 degrees F, cut cabbage -58 degrees F, sprout mix - 54 degrees F, yogurt dressing - 58 degrees F, ceasar dressing - 57 degrees F, blue cheese dressing - 58 degrees F, ranch dressings - 56 degrees F. Make line cooler in the back was turned off. Pic unsure how long make line cooler had been turned off. Embargoed all tcs food. Container of cut garlic in oil sitting out. Pic unsure how long it had been sitting out. Embargoed garlic in oil.
43: Single service coffee stirs not protected or wrapped located near drink station.
46: No test strips to use for dish machine or three comp sink.
53: Fan covers in wic dusty.
Additional Comments
Cl.murfreesboro@corelifeeatery.com Provide applicable fact sheets to operator regarding observed Priority Items.
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean