18: Ham salad and potato salad date marks indicate they were prepped on a previous day and placed in wic, temp above 50F. Wic ambient temp reads between 48F and 52F on Thermapen throughout wic. Wic temp set on 40. Embargoed 8 lbs, advised pic to have cooler serviced or turned down to ensure cooling tcs foods reach 41F or less in appropriate time. Will return within 10 days for follow up.
31: Prepped broccoli and chicken salads, baked hams all cooking wic that temps above 41F. Food unable to cool to 41F or less properly.
34: Exterior thermometer of wic not functioning. Stand up thermometer inside wic read between 40 and 42F throughout inspection while Thermapen reads between 48F and 52F depending on placement in wic. Need working and accurate thermometer(s) in wic.
55: Most recent permit not posted
Additional Comments
Hbhmurfreesboro@theworldsbestham.com
Follow up inspection will be performed within 10 days of initial inspection date to verify all priority violations have been corrected.
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
OUT
18 Proper cooling time and temperature
Repeat
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
31 Proper cooling methods used; adequate equipment for temperature control