7: Observed employee slice and handle raw onions with ungloved hands before stopping to put on gloves before continuing. Asked if onions are cooked or placed raw on burgers, employee stated raw. Cos by discussing no bare hand contact with ready to eat foods, employee used gloves.
14: Observed employee wipe knife off on apron that was used to slice onions. Cos by advising employee to place knife in warewashing.
17: Housemade queso in steam table temps 127F. Employee stated it was cooked, cooled previously, reheated this morning on stove about 1 hour ago. Discussed reheating to 165F for hot holding, employee attempted to reheat again. Upon placing in steam well, observed temp was now 145F. Cos by discussed with pic reheating cooked-cooled foods to 165F or higher before hot holding at 135F or higher, pic had employee reheat queso again.
20: Cooked sliced chicken portioned in bags temps 50F in pizza pc. Food is stored above fill line of pan, lid is open on pc, and pizza oven is blowing hot air directly into open pc. Portioned chicken below top portions temps below 41F. Pic stated food was placed in cooler less than 2 hours. Cos by pic relocating top portion of food to bottom of pc, closing lid. All cold tcs foods must be held at 41F or less.
37: Employee phone stored on fryer pc prep surface
37: Ice buckets stored directly on floor by ice machine
41: Small plastic cups with no handles stored in spices being used for scoops.
47: Sides of cooking equipment have significant grease accumulatiom
53: Floors dirty around walls, underneath equipment
Additional Comments
Blmurfreesboro@barlouie.com
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
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
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
COS
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean