11: Two rotten red onions were stored on shelf with other food products in sauce ric. PIC corrected by discarding.
19: Queso in steam tray un covered temped at 129F. PIC advised it had been in the tray for less than 1hr. Corrected by reheating queso to 165F.
21: Chorizo prepped two days prior not dated in makeline back prep cooler. PIC corrected by discarding.
27: Observed several dressings and pepper and onions prepped the previous day in ric that temped between 43F and 45F. Corrected by discarding all bagged sauces ad peppers and onions. Observed bagged rice cooling in wif with ice packs on top that temped at 90F that had been cooling for 2hr. Corrected by recooking rice to 165F. Operator advised they were working under a revised HACCP plan that they stated they submitted a year ago. Contact with central office during the inspection indicated that we have no record of the revised HACCP. Operator understands they are to be working under the original HACCP that was approved in April 2017.
37: Numerous opened bottles of water and drinks without a lid or straw on prep tables in kitchen. PIC corrected by discarding.
53: Fan covers in wic are dirty. Numerous tiles in kitchen are missing and broken.
Additional Comments
Contact debbie.pickle@tn.gov regarding updated HACCP plan. Embargoed: 12 bags of rop peppers and onions, 1 bag of chipotle honeh mustard 6 bags of tomatillo vinaigarette 6 bags of ranch 2 red onions
Bcbrutherford@gmail.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
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
OUT
11 Food in good condition, safe, and unadulterated
COS
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
COS
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean