13: 1200-23-01-.03(3)(b)1. Sauce bag found under the sauce bag rack. It was removed
21: 1200-23-01-.03(5)(a)7. Observed the employee putting the day stickers on the items in the small container. I noticed there was no dates. The manager explained to me its company poilcy. I explained that the Memphis and Shelby County have adopted the 2009 Food Code and there must be dateson those stickes to complete the date marking process.
34: 1200-23-01-.04(2)(d)9. No the temperature in the small cooler with the chicken.
35: 1200-23-01-.03(5)(a)7. Several bottles and shakers in the kitchen do not have labels.
41: 1200-23-01-.04(6)(b)1.iv Ice scoop was improperly stored in the French fries draw.
41: 1200-23-01-.04(6)(b)1.iv Spoon not stored properly.
52: 1200-23-01-.05(5) Observed trash on the ground outside of the dumpster on
4:
5:
6:
7:
Additional Comments
Establishment is in compliance with Shelby County Ordinance. Please reseach FDA 2009 Food Code
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
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
COS
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
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
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
