6: Observed employee with gloves on take trash out of kitchen and then immediately come back inside and handle clean dishes to resume food prep without taking gloves off, washing hands and donning new gloves. Observed employee wash hands with no soap and at 3 comp sink. This violation has been noted on 2 other consecutive inspections. Permit could be up for revocation.
8: No soap available at front sushi area hand washing sink and kitchen hand washing sink.
14: Dish machine reading 0ppm of chlorine. Ran machine 3 times and no reading was available on test strip. Pic will use 3 comp sink to wash, rinse, and sanitize until tech comea out to service dish machine.
26: Odoban disinfectant stored directly next to open package of roman noodles and on top of soda syrup dispensers. This violation has been noted on 2 other consecutive inspections, permit could be up for revocation.
37: Employee cell phone and personal drinks stored on rack directly above food prep table and make line cooler
39: Wiping clothes left out on sushi prep tables and not stored in a santi bucket
41: Rice spatula stored in room temp standing water next to rice steam pot
53: Excessive ice build up on walk in freezer floor. Dirt/debris build up on wic and wif fans.
54: No lighting available in walk in freezer and walk in cooler . Very dark inside both coolers.
Additional Comments
jenmo1288@gmail.com
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
Discussed implementing a Food Safety Plan in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the FSP.
Provided applicable fact sheets to operator regarding observed Priority Items.
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
OUT
6 Hands clean and properly washed
Repeat
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
IN
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
NO
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
IN
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
Repeat
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
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
