2: Manager is unaware of the employee illness policy Corrective active emailed to manager
7: Observe employee handle chicken wrap with bare hands to serve to customer corrective action discard and discussed adopted 2009 food code
13: Observed raw meat stored over raw shrimp
20: Two out of three prep coolers are out of service cooler near handsink reading 64 cooler across from fry grill unknown no internal thermometer
21: Observed no date marking performed in prep coolers, in walk in cooler manager mentioned the date posted was the discard date and cooked angel hair pasta dated 4/9/24 was still left in the cooler today is 4/15/24
33: Observed fries and sweet potato fries left to unthaw under pizza oven
34: No internal thermometers in coolers under grill and second cooler or cooler holding coleslaw
35: Flour, sugar, bottles on prep table left uncovered and not labeled
37: Uncovered flour and food items in dry storage closet
38: No hair restraints in kitchen
39: Multiple wiping clothes used and wet left stored on prep tables
42: Observed used bowl used to toss chicken and sauce in bowl placed to the side on top of to go containers
44: Observed used gloves from employee stored on prep cooler cutting board that was taken off to roll chicken wrap and not discarded in the trash
Additional Comments
Follow up date required all cr violations must be corrected D.clark@riverinnmemphis.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
Observations
OUT
21 Proper date marking and disposition
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
IN
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
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled