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22: Obsevred raw pizzas being made and loaded in the rack and the timer not started as stated on their policy. Employee stated the timer started once the last pizza was loaded. Discussed with pic - pic showed me their picture diagram of the policy and stated the timer should start when the forst picture hits the rack. Pic unable to provide any writted procedures to the time policy. All pizzas at 61°f. COS by discarding approximately 20lbs of pizza, discussing the importance of clear, written procedures, and pic provided clarification to employees.
22: Observed baked pizzas in the hot box without the time and date stamp on them, pizzas were below 135°f (see temps). Pic stated the sticker should be placed on the box as they come off the oven belt. Pic could not provide any written procedures. COS by discarding approximately 5lbs of pizza , discussed with pic the importance of clear, written procedures, and pic provided training to employee.
A warning letter will requested due to violation being noted on two consecutive routine inspections. Provided applicable fact sheets to operator regarding Priority Item Violations via email, Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
37: Observed employee drinks and cell phones on food prep surfaces throughout the kitchen and wic.
48: No cold water available at the hand-sink near the 3 comp.
53: Floor and ceiling tiles in poor repair throughout kitchen, fans dirty in wic and kitchen.
A warning letter will requested due to violation #22 being noted on two consecutive routine inspections.
Will Provide applicable fact sheets to operator regarding Priority Item Violations via email, Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Discussed proper handwashing, 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 out https://www.tn.gov/content/dam/tn/health/program-areas/eh/TDH-Food-Rules.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-program/eh-foodlaw.html. These are an excellent resource to help reduce the risk of a foodborne illness. If you have any questions please do not hesitate to contact me.