1: 1200-23-01-.02(1)(b) PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
8: 1200-23-01-.05(2)(e)1.(i) Employee handwashing sink blocked by numerous product carts and other storage materials during routine inspection. Handsinks should be fully accessible at all times to promote handwashing for food prep employees.
8: 1200-23-01-.06(3)(a) Handsoap at handwashing sink empty at time of routine inspection. PIC replaced handsoap during routine inspection.
18: 1200-23-01-.03(5)(a)4. White rice held out at room temperature temping 80°F. PIC notified me rice was from yesterday. 6 hour cooling period not followed. Once TCS foods are cooked and not immediately served, TCS foods must be cooled from 135°-70°F in the first two hours, followed by 70°F-41°F or below in the following 4 hours. 5 pounds of white rice embargoed.
20: 1200-23-01-.03(5)(a)6. Raw shelled eggs held at room temperature during routine inspection. Raw eggs must be stored at 41°F or below if not pastuerized.
41: 1200-23-01-.04(6)(b)1.iv In use utensil stored in stagnant water. In use utensils must be stored in product with handle facing upward, or in a running heating water well that can maintain a temperature of 135°F or above to help preveng microbial growth.
Additional Comments
Gave and reviewed State of Tennessee Cooling Fact Sheet to PIC. 5 pounds white rice embargoed for improper cooling time by PIC. Raw shelled eggs held out at room temperature during routine inspection. Handsink not accessible and not supplied with soap during inspection. PIC refilled soap during routine inspection. PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
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
OUT
18 Proper cooling time and temperature
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
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
