6: 1200-23-01-.02(3)(a) Employee carried things to the dumpster, then came inside and handled clean dishes without washing his hands. CA- Spoke to the PIC about the violation and proper handwashing. PIC spoke with the employee who washed his hands.
11: 1200-23-01-.03(1) Severely dented can, on the seam, is stored in the rack. CA- Can was removed.
14: 1200-23-01-.04(6)(a)1. Pans were being washed and rinsed in the triple sink, but not sanitized. CA- Pans will be now be washed and rinsed in the triple sink, then sent through the dish machine to be sanitized.
20: 1200-23-01-.03(5)(a)6. (3rd Notice) Sliced turkey in the drawer cooler is 47 degrees and feta cheese in the drawer cooler is 51 degrees. CA- Ice was put on the foods in the drawer cooler. Turkey is now 41 degrees.
Grilled chicken in the reach in cooler is 46 degrees. The temperature inside the reach in cooler is 50 degrees. CA- All food was taken out of the reach in cooler and put into other coolers.
26: 1200-23-01-.07(1) (3rd Notice) Unlabeled chemical spray bottle containing a blue liquid. CA- Bottle was labeled.
37: 1200-23-01-.03(3)(b)1. Uncovered food in the walk in cooler. Employee drink, in a bottle with a screw top, is stored on a kitchen prep table.
45: 1200-23-01-.04(1) Cooler and kichen shelves are rusty. Ice cream freezer door is in poor repair. Walk in freezer door is not closing properly causing ice to form.
46: 1200-23-01-.04(5)(a) No test strips are available.
47: 1200-23-01-.04(6)(a)1.(iii) Kitchen shelves are dirty. Inside the reach in cooler is dirty.
53: 1200-23-01-.06(5)(b)1. Kitchen ceiling and light shields are dirty. Several ceiling tiles in the storage area are missing.
54: 1200-23-01-.06(3)(e) Walk in freezer light shield is missing. Several ceiling light shields are missing in the dish room.
57: 1200-32-01-.03(1) There is not a “No Smoking” sign, or the international symbol, posted on the outside of each entrance into the building.
3:
Additional Comments
No comments
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
COS
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
OUT
11 Food in good condition, safe, and unadulterated
COS
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
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
COSRepeat
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Repeat
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
