2: 1200-23-01-.02(2)(a)2. There was no employee health policy and person in charge could not demonstrate knowledge. Corrective action, a copy was provided.
6: 1200-23-01-.02(3)(a) Employee was observed walking into food prep area and immediately grabbed clean gloves and was going to start preparing food. Corrective action, employee was stopped and employee was trained.
6: 1200-23-01-.02(3)(a) Employee was observed coming out of bathroom and came inside food prep area and was getting ready to start prepping food. Corrective action, employee was trained on proper hand washing.
26: 1200-23-01-.07(2)(a) Chemical spray bottle of windex and glass surface cleaner was hung together with tongs on clean dishes rack. Corrective action, person change moved all chemical items under 3 compartment sink and all utensils were placed with dirty dishes.
27: 1200-23-01-.08(1)(d)3. Establishment is sous vide cooking chicken and shrimp. Corrective action, person in charge was told to contact the state of Tennessee for approval. There was no sous vide cooked product left during this inspection. Person in charge was told to stop this process until approval is issued.
33: 1200-23-01-.03(5)(a)3. Salmon thawing at room temperature. Corrective action, proper thawing procedure was explained to person in charge. You can thaw your food under running water, in a cooler or by cooking.
34: 1200-23-01-.04(2)(d)9. Establishment does not have a probe thermometer.
34: 1200-23-01-.04(2)(d)9. There is no thermometer in prep cooler beside dish washer
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
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
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
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
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
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
OUT
27 Compliance with variance, specialized process, and HACCP plan
