6: Employee change task several times without washing hands. She made drinks, collected payments, and went to the back without washing hands. Discussed with pic when hand washing should take place.
14: Dish machine is not sanitizing. Chlorine level was 0 ppm. Dish machine was run 3 times and primed several times. 3 comp sink was not setup correctly. There was only dirty soapy water on the first well. Discussed set up of three comp sink and sanitization of food contact surfaces. Employee stated that she did not have time to set up sanitization well due to customers. Sani water was never set up in the last well during inspection.
20: Cheesecake and quiche located in display case was out of temperature. See food temps. Digital reading on display case was reading 32 ° F and the reading inside with my thermometer was 49°F .
Embargoed both of them .
34: The digital thermometer in the display case was giving inaccurate reading. Provide thermometer on the inside of the display case.
41: Ice bucket stored upright
46: No test strips available to test CL or QA level.
7:
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. Fact sheets will be sent pertaining to all priority item violations. Recommend implementing a food safety plan pertaining to all repeated priority item violations. Discussed with operator that I was able to assist with one.
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
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
Repeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Repeat
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
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
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
7 Smoking observed where smoking is prohibited by the Act.