1: PIC does not know the proper hot holding temperature, cold holding temperature, or danger zone temperatures. Proper hot holding temperature 135°F and up.
Proper cold holding temperature 41°F and below.
Danger zone temperatures 42-134°F.
19: Several foods reading out of the proper hot holding temperature of 135°F.
Please service the hot holding equipment at the prep table.
20: Lettuce at the cold holding table is reading above 41°F.
Drink and milk coolers are not reaching the proper cold holding temperatures.
Consider freezing metal pans to serve items that are under cold holding temperatures.
21: Please ensure fruit and breakfast sandwiches prepped for the upcoming week have a date.
33: Yogurt was reading out of temperature. Please ensure proper thawing methods are practiced. Ex. Place items under running water.
36: Flies present throughout the kitchen and serving station areas. Please provide covers for foods that are attended.
38: Please provide male employees with beards a beard guard while serving food.
43: Ice machine scoop not properly stored .. ice scoop needs to be cover at all times
44: Please ensure staff are changing out of ripped gloves. Purchase larger gloves to prevent ripping.
45: Cutting boards need to be replace due to severe stains and damage. Cutting grooves are visible.
55: Please post permit receipt in lieu of the actual permit until it arrives.
57:
Additional Comments
Follow-up scheduled in 10 days. Please contact Niani Williams at 901-483-7515 with any questions.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
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
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
IN
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
OUT
21 Proper date marking and disposition
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
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
38 Personal cleanliness
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
