6: 1200-23-01-.02(3)(a) Employees not washing hands as required. Employees must wash hands at a hand basin that is stocked with soap and single use drying device for at least 17-20 seconds.
13: 1200-23-01-.03(3)(b)1. Raw hamburger meat stored with French fries and over ground beef.
17: 1200-23-01-.03(4(c) Foods like refried beans taking longer than 2-hours to reheat to over 165; found at 72 degrees when reheating began at 9:30 a.m. Reheating in warmer. Educated that foods must be reheated to over 165 prior to being placed in warmer.
18: 1200-23-01-.03(5)(a)4. Foods not cooling from 135-70 within 2-hours: cheese dip. Placed in covered container in standing cooler at 10 a.m. and was found at 112 degrees. Stacking and covering cooling foods. Cooling foods, like salsa, in large, 10 gallon containers. Educated on cooling; provided cooling guidance via email to PIC in English and Spanish for bilingual staff.
19: 1200-23-01-.03(5)(a)6. TCS foods not holding at 135 or greater. PIC reheated to over 165 as corrective action.
20: 1200-23-01-.03(5)(a)6. TCS foods not holding at 41 or less. Lettuce, hamburger meat, etc.
33: 1200-23-01-.03(5)(a)3. Thawing fish in sealed bags that state (on the bags) "Pierce bag or remove fish before thawing."
36: 1200-23-01-.05(5)(k) Fruit flies in back stock area. Roaches in warming unit. Pest control coming weekly to help mitigate pest issues, per PIC.
39: 1200-23-01-.03(3)(d)4. Wiping cloth bucket must have at least 50 ppm chlorine; found at 10 ppm. Soiled linen stored on top of bagged soda storage.
45: 1200-23-01-.04(1) Plates, bowls being used to scoop product in walk-in cooler and standing cooler by grill area. Must have handles. Shelving paint peeling, rusty. Monitor for damaged equipment like lids, containers, etc.
47: 1200-23-01-.04(6)(a)1.(iii) Ice make door and catch panel-build-up. Build-up on outside of large chip containers.
54: 1200-23-01-.06(3)(e) Uncovered employee drink stored on prep table.
Additional Comments
Please note that all priority items must be corrected as soon as possible and in any event within 10 days. A follow-up inspection will be conducted after 10 days to verify correction. If the priority item(s) are not corrected, a Class 1 suspension will be issued which leads to permit suspension and possible location closure. If you have any questions regarding follow-ups or need an extension, please reach out to me directly via email at camila.almeida@knoxcounty.org or by phone at (865) 722-8325.
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
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
COS
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
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
