1: The PIC does not demonstrate proper knowledge.
Minimum hot holding temperature: 135°F
Wash, Rinse, Sanitize at the three compartment sink
Proper cold holding temperature is 41° and below.
8: The soap dispenser for the hand sink near the three compartment sink does not work. No hand washing sign present at the hand sink behind the sushi bar or the hand sink near the back door of the kitchen.
13: Observed several uncovered food items on the rack of the walk in freezer with freezer burn.
14: The cutting board at the raw fish and raw chicken prep table is stained with deep grooves.
18: PIC does not follow the proper cooling time and temperature process.
After cooking your food item(s) they must be uncovered until they cool to 135°F (temp food). You have two hours to get the food from 135°F to 70°F (temp food). You have four more hours to get the food from 70°F to 41°F or below. The cooling down process takes 6 hours.
21: No date marking present on food items in the walk-in cooler. Provide the discard date which is seven days from the prep date. (Ex prep date 2/16/2023 - discard date 2/22/2023)
31: Improper cooling method followed for chicken items.
34: No thermometers present in the deep freezer behind the sushi bar or near the back door of the kitchen. No thermometer present at the prep cooler near the back door of the kitchen.
35: Unlabeled metal pans under the prep table next to the prep station. Unlabeled bottle of sauce above the prep station. Large white unlabeled container of food in the storage area. Observed unlabeled condiment bottles behind the sushi bar on the cart. Unlabeled containers of seasoning behind the sushi bar on the cart.
37: Food items stored on the floor of the walk-in freezer. Improperly stored containers in the prep station - containers are stacked on top of other pans of food that are uncovered. Observed a pan of uncovered chicken skewers and uncovered chicken wings in the prep cooler near the back door of the kitchen. Observed raw crab stored in a grocery bag in the prep station. Food items must be stored in the proper food grade containers.
42: Observed the ice scoop improperly stored laying in ice of the ice machine. Improperly stored cutting board on the floor behind the sushi bar. Improper scoop in the raw chicken and fish prep cooler by the back door of the kitchen.
45: Severe ice build in the walk-in freezer. Observed ice build up in the deep freezer behind the sushi bar and in the kitchen near the back door.
49: Leak at the left faucet of the three compartment sink.
53: Observed dirty and excessively wet floors in the kitchen area. Dirty ceiling tiles in the kitchen.
54: Dusty wall vents at the entrance of the kitchen. Lights out in the kitchen along the prep station and cooler area.
Additional Comments
Provided safe food donation brochure. Due to priority violations, a follow-up is scheduled.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
13 Food separated and protected
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
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NO
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
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
NO
5 Are persons under the age of 18 ever allowed in the establishment?
