1: 1200-23-01-.02(1)(b) Person in charge does not have basic food safety knowledge. Corrective action, there must be someone knowledgeable of basic food safety whenever kitchen is opened. In accordance with Tennessee food code, person in charge must have managerial control of the kitchen, must be present and demonstrate knowledge of food safety principles.
14: 1200-23-01-.04(6)(a)1. High temperature dishwasher is getting up to 150f at final rinse. Corrective action, person in charge is going to put in work order to fix dishwasher. Dishwasher needs to get up to 160f at final rinse.
Temporary corrective action, use 3 compartment sink until dishwasher is fixed.
17: 1200-23-01-.03(4(c) Person in charge was trying to reheat chili that was made two days ago in a warmer. He placed the chili in the warmer between 9:50am and 10am. Time now is 10:39am. Chili at 56f at 10:40am. Corrective action, embargoed 10lbs. Proper reheating temperature for hot holding was discussed. TCS food needs to be reheated to 165f for hot holding.
20: 1200-23-01-.03(5)(a)6. Pre Cooked chicken in low boy cooler at 54f, lettuce at 53f and caso cheese at 52f. Corrective action, embargoed 20lbs. All cold TCS food should be at 41f or below.
21: Chicken dated 4/18 in low boy cooler. Corrective action, embargoed 15lbs. 24 hours date marking and date marking disposition was discussed with person in charge
26: 1200-23-01-.07(1) Yellow Chemical in white spray bottle stored beside dishwasher was not labeled. Corrective action, person in charge labeled spray bottle.
37: Employee burger was stored directly above customer food in prep cooler
37: Frozen soft pretzel stored directly on the floor in walk in freezer
46: There was no chemical test strips available.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive rusty stains on shelves in low boy cooler
Additional Comments
No comments
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
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
OUT
17 Proper reheating procedures for hot holding
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
