1: Employees did not demonstrate knowledge.
Proper cold holding temperature: 41°F and below
Proper hot holding temperature: 135°F and above
6: Did not observe employees washing their hands between tasks. Ensure employees wash their hands.
20: Observed improper cold holding temperatures of the spinach. Metal pans can be used in place of the plastic containers to ensure items are held are the proper cold holding temperature of 41°F and below.
43: Observed plastic cups in the cabinet stored on the floor.
44: Observed employees switch tasks without putting on a new set of gloves.
45: Observed ice build up present in the milk and yogurt cooler.
51: The mens restroom floor is dirty and the trash needs to be taken out.
Then womens restroom needs to have a waste bin with a lid.
52: Trash present around the dumpster area. Gates to the dumpster are open.
53: Observed dirty cabinets where the coffee is placed.
Additional Comments
Safe food donation brochure given. Due to critical violations present, a follow-up is scheduled in 10 days. Contact Niani Williams at 901-483-7515 with any questions.
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
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
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
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
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
