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6: Observed employee take gloves off then handle flower in container and then proceeded to put old gloves back on. Corrected by having employee washing hands and then apply new gloves. Also discussed proper hand washing procedures.
8: Hand washing sink by back kitchen wall did not have soap or paper towels. Hand sink next to stove has trash can stored directly in front of it. A warning letter will be requested due to this repeat violation. A risk control plan will br discussed.
13: Raw beef in bag stored directly on walkin freezer floor. Unprotected cooked pork stored next to raw beef. This is a repeat violation, a warning letter will be requested. A risk control plan will be discussed.
18: Pork in wic cooked last night not in proper temp range. Discussed 2 stage cooling process with pic. Also suggested better cooler practices with using shallow metal pans. Will provide fact sheets.
20: Raw chicken, cooked pork, cole slaw in wic not in proper cold holding temp range. Embargoed food. Suggested to pic using metal shallow pans to store food instead of plastic bins with excessively large portions of food in them. Cole slaw and macaroni salad in front make line cooler not within proper temp range. Embargoed food. Ambient temp of cooler was 50 degrees. Pic will not use cooler until it has been fixed. Raw shelled eggs in 2nd kitchen make line cooled not within proper cold temp range. Embargoed eggs.
36: Flies present in kitchen.
37: Employee opened glass drink stored in wic above fresh produce.
39: Wiping cloths not stored in santi bucket.
46: No chlorine test strips available.
gjose303@gmail.com
I will be back within 10 days for a follow-up inspection regarding all observed priority item violations.
Warning letter will be requested for repeat violations.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of toxic items. Food Establishment Regulations can be found at https://publications.tnsosfiles.com/rules/1200/1200-23/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations. Guidance/Educational documents can be found at https://www.tn.gov/health/health-program-areas/eh/eh-foodlaw.html. These are an excellent resource to help reduce the risk of a food borne illness. If you have any questions please do not hesitate to contact me.
Provided applicable fact sheet to operator regarding observed Priority Items.
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the RCP.