8: Hand sink towel dispenser by 3 comp sink does not work. Batteries need to be replaced. Hand sink next to prep table does not have hand towels, small freezer is blocking access.
20: Tcs foods were out of temp on front make line. See food temps. Cooler temperature read 44 degrees. Pic said he placed food out around 8:00am. Pic relocated tcs foods to freezer for 30 min to drop temps 11:30-12:00. At 12:00, all tcs foods were 41 and below. Pic stated maintenance man will be out today to repair cooler. Will use drive thru make line for cold holding tcs foods until front make line cooler is fixed.
53: Ceiling in wic is dripping near food racks.
55: Current permit was not posted.
56: No inspection report has been posted.
Additional Comments
Front make line cooler should not be used until it has been serviced and has a temp of 41 or below. I will be back out for a follow up within 10 days to verify all critical violations have been corrected.
For questions, please contact Brennen Boone at brennen.boone@tn.gov or (615)898-7829
Ap3799033gmail.com
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
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
53 Physical facilities installed, maintained, and clean
