6: Observed employee handle dirty wiping rag then immediately resume food prep without washing hands and donning new gloves. This is a rpeat violation, a warning letter will be requested.
13: Raw beef stored directly over ready to eat foods and condiments in reach in cooler.
14: Observed employee wash and rinse glasses in bar in hand washing sink. Explained it must be washed, rinsed, and sanitized in 3 compartment sink or dish machine.
23: Establishment offers raw oysters. Menu does not have aestrick located next to oysters discusing consumer advisory.
31: Salsa containers in melted ice bath. Pic stated they were placed in ice bath 2 hrs prior. Pic placed more ice in container.
37: Employee personal belongings stored on top of beer containers.
39: Numerous wiping cloths on counters not stores in santi bucket
41: Using flat plate as scoop for raw foods in make line cooler. Discussed using scoops with a handle.
41: Stiring utentil stored in standing water at room temp in bar area
44: Employee touching dirty wiping cloth with gloves on and resuming food prep without washing hands and donning new gloves.
Additional Comments
I will be back out within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.
Discussed implementing a Food Safety Plan in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the FSP.
Provided applicable fact sheets to operator regarding observed Priority Items.
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
OUT
6 Hands clean and properly washed
Repeat
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
37 Contamination prevented during food preparation, storage and display