4: I observed employee drinking a monster energy drink in kitchen. You can drink in kitchen but it can not be directly around food and cup must have a lid and a straw. You must consume your drink through the straw.
8: No papertowels at hand sink next to ice machine.
13: I observed raw frog legs stored over crab sticks. Raw food can not be stored over ready to eat food.
21: Chopped eggplant was date marked 11/13-11/19. I was told that it was prepped yesterday. Please change labels when date marking. Some foods had two date marks because they failed to removed old sticker.
26: Unlabeled spray bottle with green substance was stored on cart. Please label all chemicals (sanitizer)
35: Unlabeled food throughout restaurant.
45: Blue Cutting board on shelf needs to be replaced. Deep grooves are present.
56: Most recent inspection is not posted.
Additional Comments
Lettuce and bok choy was stored on counter near serving line. I recommended for them to do time as a public health if they did not want to keep it cool. I educated staff on time as a public health as well. They decided to put food back in cooler. Food was mot sitting out more than 1 hour.
Please date mark all chopp/ prepped veggies thats been held over 24 hours. Day one starts when food was prepped. You have 7 days to hold food. Please remove date mark stickers before putting fresh food in a container. Date marking will be written as a violation if two different dates are written, If the wrong date is written and if no date is written if chopped veggies/ prepped food was held over 24 hours.
Please label all food thats not in the original container.
I will email (time as a public health fact sheet ) as well as a (food handling fact sheet)
Javonna Shelbia 901-581-0686
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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
