9: Inspector found white shelled eggs in walk in cooler in supplier labeled box. Inspector also found brown and pale colored shelled eggs in pan that looked like farm raised eggs. Inspector asked to see invoice for brown and pale colored shelled eggs. PIC could not provide invoice for pale and brown colored shelled eggs. When inspector returned to walk in cooler, brown and pale colored eggs were gone. PIC told inspector brown and pale colored shelled eggs were embargoed. Inspector found pan of brown and pale colored shelled eggs outside behind walk in cooler. PIC explained he was holding brown and pale colored shelled eggs for a woman in Ooltewah. PIC stated a person from Soddy Daisy drops eggs off at his restaurant and he holds them for a lady in Ooltewah. He has no idea if eggs are inspected or not. 10 pounds of brown and pale colored shelled eggs embargoed due to unknown origin. During routine health inspection, inspector found scraps of lettuce and other foods bagged and stored near rear of restaurant, PIC informed inspector food scraps were for his chickens. Inspector notified PIC food that is not inspected may not be held at restaurant establishment walk in at any time. Food from unapproved sources may not be held or used in restaurants.
35: Inspector could not provide invoices for brown and pale colored shelled eggs.
37: TCS food scraps held for PIC chickens in rear of facility held at room temperature. Personal items for animal consumption must be stored away from restaurant facility.
Additional Comments
See #9.
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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
OUT
9 Food obtained from an approved source
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NO
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
