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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.
At the time of inspection, the following risk factors have not been adequately addressed:
*6-Employees not washing hands where, when required
*17-Improper reheating observed
*18-Improper cooling observed
*19-TCS foods not holding at 135 or greater
*20-TCS foods not holding at 41 or less
Failure to address risk factors demonstrates a lack of managerial control over, or lack of knowledge of, food safety principles pursuant to Tennessee Code Annotated (T.C.A.) ยงยง 68-14-703(5). The risk factors listed above were not addressed within ten (10) days as stipulated in the inspection report dated 8/8/2023.
You are further notified and advised that pursuant to the provisions of the T.C.A, Section 4-5-101, et seq., and T.C.A. Section 68-14-708(a-c), your permit is suspended as a Class 1 suspension. You may request a hearing on this suspension; a written request for a hearing shall be filed within ten (10) days of the receipt of this notice. Please address the request to Allison Rosenberg, Division - Director - Food Division, Environmental Health, Knox County Health Department, 140 Dameron Avenue, Knoxville, TN 37917 or via email at allison.rosenberg@knoxcounty.org
If you have any questions regarding this matter, you may contact the Knox County Environmental Health Office at 865-215-5200.