Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Church's Fried Chicken #1020

2237 Frayser Blvd. Memphis, TN 38127

Food Service Establishment Inspection | Routine

October 20, 2020 | View Original Inspection PDF
Score : 69
Observations & Corrective Actions

8: 1200-23-01-.06(3)(a) No paper towels applied at hand washing station.

14: 1200-23-01-.04(6)(a)1. Observed pink residue inside of ice machine

20: 1200-23-01-.03(5)(a)6. Observed raw chicken read a temperature higher than 41*f in the walk-in cooler.

31: 1200-23-01-.03(5)(a)5. Walk-in Cooler cooling at improper temperature of above 41*f

34: 1200-23-01-.04(2)(d)9. No visible thermometer inside cooler

35: 1200-23-01-.03(5)(a)7. Unlabeled food condiments containers

36: 1200-23-01-.05(5)(k) Observed excessive gnats inside men’s restroom

37: 1200-23-01-.03(3)(b)1. Observed food uncovered and not protected

38: 1200-23-01-.02(3) Observed employee without a hair restraint in the prep area

41: 1200-23-01-.04(6)(b)1.iv Ice scoop handle is submerged in the ice of the ice machine

42: 1200-23-01-.04(9)(c)1. Tongs are stored on the counter when not in use.

44: 1200-23-01-.03(3)(d)5. Gloves are used for multi purposes, not exchanged after touching clothing or etc.

45: 1200-23-01-.04(1) Drink fountain has residue underneath the nozzles. Hot holding area has a lot of build up of grease

46: 1200-23-01-.04(5)(a) No test strips are provided during inspection

47: 1200-23-01-.04(6)(a)1.(iii) Observed multi dirty exterior throughout the entire facility

49: 1200-23-01-.05(2) Water leak coming from pipe in men’s restroom.

51: 1200-23-01-.05(2)(c)2. Mens restroom is not cleaned properly or constructed

53: 1200-23-01-.06(5)(b)1. Floors are extremely dirty and needs to be cleaned Walls are in poor condition

54: 1200-23-01-.06(3)(d) Air vents are dusty and need to be replaced or cleaned.

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
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
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
Observations
(9-12) Approved Source
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
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
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
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(31) Food Temperature Control
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(38) Prevention of Food Contamination (3)
OUT
38 Personal cleanliness
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(42) Proper Use of Utensils (2)
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
(44) Proper Use of Utensils (4)
OUT
44 Gloves used properly
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(46) Utensils and Equipment (2)
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(49) Physical Facilities (2)
OUT
49 Plumbing installed; proper backflow devices
Observations
(51) Physical Facilities (4)
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
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
Yes
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Compliant
Observations
Yes
4 Garage type doors in non-enclosed areas are completely open.
Compliant
Observations
Yes
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Compliant
Observations
Yes
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Compliant
Observations
Yes
7 Smoking is not observed where smoking is prohibited by the Act.
Compliant
Observations
No
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?
Compliant