4: 1200-23-01-.02(4)(a)1. Observed wait staff drinking from unapproved cup above prep tables in server station. Corrective Action: discussed and trained with person in charge.
6: 1200-23-01-.02(3)(a) Observed employee replace liner of trashcan then proceed to dawn gloves and begin food prep without washing hands first. CA: discussed proper hand washing with person in charge and employee.
14: 1200-23-01-.04(6)(a)1. Sanitizing line for 3 comp sink not properly feeding sani to sink, reading 0ppm of cl/qa. Corrective Action: trained to hand feed sanitizer and test with stripes until line is fixed.
14: 1200-23-01-.04(6)(a)1. Low temp machine reading 0ppm of cl. Corrective Action: 3 comp sink Shall be used until fixed.
31: 1200-23-01-.03(5)(a)5. Observed multiple sealed, deep plastic containers cooked food cooling through out kitchen. Corrective Action: discussed proper cooling methods and utensil.
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler, walk in cooler, chest freezers in shed.
37: 1200-23-01-.03(3)(b)1. Observed soft bag of potatoes stored directly on floor.
37: 1200-23-01-.03(3)(b)1. Observed employee drink, cup lid and straw, stored on food prep surface.
39: 1200-23-01-.03(3)(d)4. Observed wet wiping cloths, not in use, stored on food prep surface through out kitchen
45: 1200-23-01-.04(1) Unprotected/sealed wooden shelving being used to store food product in back shed.
46: 1200-23-01-.04(5)(a) Proper cl and qa test strips not available.
55: Permit not posted
56: Inspection report not posted
57: Missing no smoking sign,
3:
4:
5:
6:
Additional Comments
Follow up required. Copy of health policy requested as well as ware washing literature.
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
55 Current permit posted
Observations
OUT
56 Most recent inspection posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
Yes
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Compliant
Observations
Yes
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Observations
No
4 Garage type doors in non-enclosed areas are completely open.
Observations
No
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Observations
No
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Observations
Yes
7 Smoking observed where smoking is prohibited by the Act.
Compliant
Observations
Yes
58 Tobacco products offered for sale
Compliant
Observations
YES
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NA
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
NO
4 Sale of tobacco products to minors (under 18) observed?
Compliant
Observations
NO
5 Are persons under the age of 18 ever allowed in the establishment?