1: Due to high amount of priority item violations observed, there was no managerial control.
6: No water available for hand sink, employees were unable to wash their hands. Hand sink was being used to store several different items.
8: No water for hand sink and hand sink was being used to store several different items. Discussed hand sink must have water supply, hot and cold running water, soap, disposable hand towels, and be available for staff to wash their hands.
14: No water or sanitizer on mobile unit for 3 comp sink. Discussed there must be available hot and cold running water for three comp sink, soap, and sanitizer to properly wash, rinse, and sanitize food contact surfaces.
18: Gyro meat located in tall ric was not properly cooled from this morning. Embargoed meat and discussed cooling of tcs food.
31: Several foods not properly cooled prior to serving to the public. Cut tomatoes and lettuce were sitting on top of prep cooler with the lid up. Discussed tphc for cut tomatoes and cut lettuce. Several tcs food prepped an hour ago within required cooling time and temperature. Discussed to properly cool tcs food prior to serving to the public and checking for proper operation of all cold holding equipment. Discussed cooling and emailing tact sheet on cooling.
34: Missing thermometer for tall ric. Thermometer in prep / ric not accurately reading temperature of equipment.
45: Wood cutting board on mobile unit with grooves on it. Provide an approved cutting board as previously discussed.
46: No test strips on mobile unit.
53: Ric / prep cooler and tall refrigerator reading 67°F and 71°F. Provide proper operation of coolers. They must be able to cold hold tcs food at 41°F and below.
Additional Comments
Closed mobile unit for no water and sanitizer. Provided applicable fact sheets to operator regarding observed priority item violations. A follow up inspection must be performed within 10 days, and a follow up inspection must be performed prior to operating. Please contact Christie Graves when ready for follow up inspection to operate. Christie.graves@tn.gov 615-898-7889. Do not operate until a foolow up inspection has been performed.
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
OUT
8 Handwashing sinks properly supplied and adequate
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
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
IN
20 Proper cold holding temperatures
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
