8: Front hand sink not functional. CA kitchen manager stated plumber has been called
14: Commercial can opened very dirty with built up grime. CA sent to dishmachine for cleaning
20: Raw chicken at 49F on prep cooler 1 rail since this morning. CA threw away
20: Brisket at 46F, cooked chicken at 47F, sliced tomatoes at 45F in walk in cooler 1. No visible thermometer in walk in cooler 1. CA moved all TCS food to walk in cooler 2. Must have serviced
23: Consumer advisory not listed on menu for oysters or cooked to order hamburgers. CA discussed adding to menu and using table top for seasonal items
26: Unlabeled chemical spray bottles stored next to kitchen entrance. CA labeled
27: Location is using ROP unit without TDH approval. CA all ROP packages opened. Advised location to used ziploc bags until approved
34: No visible thermometers in prep cooler 1, prep freezer, drawer cooler, walk in cooler 1
37: Condensation from cooling unit dripping onto closed pan of food
53: Fans for walk in cooler 2 very dirty
53: Baseboard missing under back handsink
Additional Comments
No comments
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
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
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
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
YES
3 Vending machines conspicuously placed and supervised or tokens used?
