6: Observed employee in sushi area using personal cell phone and then immediately resumed food prep without washing hands first.
20: Raw chicken, crab meat, and raw beef stored in make line stove drawer not within proper cold holding temp range. Received an ambient temp with my thermometer of 55 degrees. Drawer cooler switch had completely turned off. Pic embargoed chicken and crab meat as it had been stored in cooler since yesterday. Raw beef was just prepped an hour ago. Pic relocated it to reach in freezer to rapid cool down.
22: Sushi rice in steam pot under food prep table not labeled for tphc. Pic stated it was from yesterday. Pic embargoed rice. This is a repeat violation, a warning letter will be requested. Will assist in developing a food safety plan.
50: Food debris in hand washing sink near grill.
Additional Comments
Phillip.mcclellan@tnrnrsushi.com
I will be back for a follow-up inspection within 10 days to verify all priority item violations have been corrected.
Will provide op applicable food safety fact sheets and assist with a food safety plan.
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
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
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
OUT
22 Time as a public health control: procedures and records
Repeat
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
