2: Employee illness policy is not available. Provided copy to the PIC.
4: Observed staff drinking from a cup without a lid and straw. Ensure cups have a lid and straw when drinking from a cup
14: Drink machine dispenser has a black residue present.
34: Thermometer on Cooler #1 is reading out of temperature. Small cooler behind counter does not have a thermometer.
37: Please separate personal items from food and storage items.
Drinks in the back of house are stored on the floor. Please consider crates or another way to keep drinks 6 inches off the ground.
47: Hot water knob on the three compartment sink is stripped. Please tighten the knob.
51: Toilet holder of the mens restroom is broken.
52: Cardboard boxes present at the bottom of the dumpster. Please ensure the dumpster area is clean.
56: The inspection report posted is from 2019. Last inspection was 3/29/22. Please post the most current inspection report.
Additional Comments
Follow-up is scheduled in 10 days. Please contact Niani Williams at 901-483-7515 with any questions.
*Left Safe Food Donation brochure.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display