6: Employee removed dirty gloves then placed new gloves on without hand washing
8: No paper towels at hand sink
CA restock
14: H-temp machine is use with empty detergent and dry rinse aid liquid chemical bottles to properly clean dishes
CA replace Bottles, prime machine, re wash dishes.
H-temp machine water does not reach 165F or above, final rinse or end of cycle could not be determine on normal wash cycle that does not shut off on its own
20: Boiled eggs on display bar in wired basket is not maintaining 41F or below
CA moved eggs to cooler, discuss cooling to cold holding for service
20: Commerical sausage patties on biscuits sitting on top of Prep cooler not maintain as 41F
CA throw away 5 sausage and patties
20: Commercial chicken patty in Reach-In Cooler not maintain at 41F
34: No visible food thermometer
45: Ice build up inside of refrigerator with mix fresh fruit
57:
Additional Comments
Discuss with PIC how to correct violations and training proper food handling.
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
34 Thermometers provided and accurate
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
YES
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?