14: 1200-23-01-.04(6)(a)1. High heat dishwasher 148°F. Heat used as sanitizer on food contact surfaces must be 160°F or above. High heat dishwasher must not be used until able to sanitize at 160°F. Triple sink available in rear of facility. Reviewed triple sink set up with PIC. CL 50ppm.
20: 1200-23-01-.03(5)(a)6. Cold prep unit holding TCS foods 48-50°F. PIC removed all TCS foods from cold prep unit and placed in a deep ice bath on a moveable cart capable of holding TCS foods at 41°F.
37: 1200-23-01-.03(3)(b)1. Multiple foods uncovered in reach in cooler. Foods kept in cold storage must be covered to help prevent contamination.
47: 1200-23-01-.04(6)(a)1.(iii) Under area of prep cooler dirty.
47: 1200-23-01-.04(6)(a)1.(iii) Racks in walk in cooler dirty.
Additional Comments
Responded to compalint called into State of Tennessee Department of Health hotline. Customer claims food debris present on blinds, dirty bathroom, and allegedy become ill after eating hashbrowns. High heat dishwasher 148°F. Cold prep cooler holding TCS foods 48-50°F. TCS foods removed from prep cooler and placed in a icebath on a moveable cart and stored in walk in cooler. High heat dishwasher and prep area cooler must not be used until repaired.
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
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
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
