Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Jr.'s Fish & Chicken

2200 Frayser Blvd. Memphis, TN 38127

Food Service Establishment Inspection | Routine

July 7, 2022 | View Original Inspection PDF
Score & Grade: 77 Grade:
Observations & Corrective Actions

7: Manager touch chicken on counter with bare hands.

8: Back hand washing sink not accessible. Garbage bags and scrubbing pads were inside hand washing sink. Also paper towels and soap was not accessible

13: Raw food stored over ready to eat food. Raw beef stored on shelf over bread and condiments.

19: Fried chicken on counter temperature was 82 degrees.

20: Cold holding table is not holding cold temperature of 41 and below. Therefore food stored at table is not reaching proper cold holding temperature

34: No thermometer in reach in cooler. Food thermometer in prep cooler.

35: Unlabeled containers of flour and wing sauces.

37: No cover on chicken in reach in cooler. Open bag of sugar stored on shelf. Please put sugar in container with lid.

42: Scoop stored in flour container and handle is touching flour

49: Produce sink pipe has a leak.

52: Dumpster door is open. Also dumpster lid is missing Must have lid. Funiture around dumpster area.

55: Current permit not posted. Permit posted expired in 2019

Additional Comments

Chicken on counter temperature was 82 degreeā€™s When i asked the manager how long has this chicken been sitting on the counter he told me 5 mins. I told him there is no way this chicken have been sitting on this counter for only 5 mins if it was just cooked and placed in pan on counter.

I told him he could not leave chicken just sitting out. It has to be hot held or cold held.

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
(13) Protection from Contamination
OUT
13 Food separated and protected
Observations
(14) Protection from Contamination (2)
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
(23) Consumer Advisory
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(42) Proper Use of Utensils (2)
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
(49) Physical Facilities (2)
OUT
49 Plumbing installed; proper backflow devices
Observations
(52) Physical Facilities (5)
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
(55-56) Administrative Items
OUT
55 Current permit posted
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant