6: Observed employee walk from outside come back into the kitchen washed hands with gloves
8: No papertowels at handsink and tongs stored at handsink and food cooking directly next to handsink water while i was washing my hands splattered into the celery cooking on the stove
13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored over shrimp, eggs, in walk in cooler
14: Ice machine has pink film reside inside of ice machine
19: Observed shredded ground beef, pork stored on counter reading under 135 degrees corrective action discard
20: Tofu in cooler at 49 degrees corrective action disgard
23: No consumer advisory indicator on menu for eggs and other items that apply to consumer advisory
26: Multi purpose cleaner stored next to single service items near seaweed container
33: Observed frozen noodles left out to thaw
37: Containers of icecream mixture green in color uncovered in deep freezer and uncovered chicken stored on shelves
39: Soiled wiping clothes stored on in use prep tables
41: Utensils stored on dirty countertops
43: Scoops with no handle stored in flour container and suger container and flour water substance
43: Single service box stored in storage container closet
45: Microwave exterior very grimy please clean all surface areas Daily and during down time
45: Ice build up in the freezer pictures attatched
49: Leak at dishwashing drain attached to sink
53: Ceiling tiles leaking water throughout the building from rain
56: 1200-23-01-.08(4)(c)3.(ii) Not posted
57: 1200-32-01-.03(1) No signs posted
Additional Comments
Flameramenmemphis@gmail.com
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
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
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
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
