1: Person in charge has no understanding of proper food safety. Discussed proper food safety knowldge and duties. Will send fact sheets.
6: Observed employee put dirty dishes in dish washer, then handled clean dishes without washing his hands. Discussed proper hand washing with pic. Also discussed any time employees change tasks, they must immediately wash their hands.
8: Back hand sink not accessible. Hand rags have been stored in sink. Discussed with pic that all hand sinks must be easily accessible and stocked with plenty of soap and paper towels.
11: Severely dented can of soy sauce stored with sound cans. Pic removed dented cans to be later credited. Discussed with pic the health hazards regarding dented cans.
13: Raw eggs sitting above sauces in wic. Disscussed with pic the proper hiarchy of food storage in wic. Will send fact sheets.
19: Rice sitting out unattended out of temp range. See food temp. Embargoed rice. Discussed with pic proper hot holding temperatures. Will send fact sheets.
20: Noodles sitting out unattended out of temp range. See food temps. Embargoed noodles. Discussed with pic proper cold holding temperatures. Will send fact sheets.
21: Cooked chicken in wic stored more than 24 hrs not date labeled. Discussed with pic proper date marking for tcs foods. Will send fact sheets.
26: Chemicals stored next to dry goods on storage rack. Discussed with pic proper toxic item storage.
37: Tshirt stored above the veggie slicers.
53: Wall behind dish machine is excessively dirty.
56: Current inspection not visible to public
Additional Comments
Wasabimurfreesboro@gmail.com
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
53 Physical facilities installed, maintained, and clean
