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

Jason's Deli Of Cordova

1585 Chickering Ln. Cordova, TN 38018

Food Service Establishment Inspection | Routine

January 18, 2023 | View Original Inspection PDF
Score & Grade: 70 Grade:
Observations & Corrective Actions

2: Provided PIC a copy of the employee illness policy.

6: Observed employee switch tasks without washing their hands. Educate employees on the importance of hand washing between tasks.

8: Observed a hand washing sink that does not work. The hand washing sink must be repaired or removed.

14: Black and pink residue on the ice machine present. Ice/drink dispenser for drink station needs to be cleaned. Black and green residue present.

20: Observed several items at the prep stations above the proper cold holding temperature of 41°F and below. Freeze pans overnight to help keep items at the proper cold holding temperature. Alter prep methods and take out what you need instead of all items at one time.

35: Observed unlabeled containers in the back prep area.

38: Observed employees prep food without hair restraints.

42: Observed cooking items stored on the floor. All cooking equipment (pots,pans, bowls, etc) should be stored off the floor.

44: Observed employees switch stations with the same gloves. Educate employees on the importance of changing gloves between tasks.

45: Observed cutting boards with deep grooves.

52: Observed the dumpster gate open. Educate employees on the importance of closing the gate after taking the trash out.

53: Observed wet and dirty floors in the kitchen area. Observed wall damage at the sink near the dishwasher.

54: Observed a light hanging in the front area of the establishment.

55: Observed the 2021 permit posted. Post the current permit.

Additional Comments

Due to critical violations present, a follow-up is scheduled in 10 days. Contact Niani Williams at 901-483-7515 with any questions.

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
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
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
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
38 Personal cleanliness
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
55 Current permit posted
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
NO
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NO
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
NO
4 Sale of tobacco products to minors (under 18) observed?
Compliant
Observations
NO
5 Are persons under the age of 18 ever allowed in the establishment?
Compliant