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1: 1200-23-01-.02(1)(b) Person in charge does not demonstrate control over PIC does not demonstrate control over foodborne illness risk factors at time of routine inspection. Numerous State of Tennessee Department of Health Food Safety Fact Sheets posted throughout kitchen, many of these procedures not followed during routine inspection.
7: 1200-23-01-.03(3)(a)1.(ii) Observed food prep employee prepping a final form RTE dish bare handed during inspector arrival. RTE foods must be handled with gloves or utensils to help prevent food contamination.
13: 1200-23-01-.03(3)(b)1. Raw beef stored on top of vegetables in low boy reach in cooler. Raw eggs stored above vegetables in walk in cooler. Poster showing proper food storage in Spanish language posted on walk in cooler door. Raw animal products must be stored below or away from RTE foods to help prevent contamination.
18: Chicken vegetable mix stored in large pot cooked yesterday per PIC temping 47°F. 6 hour cooling period not followed. After TCS foods are cooked and not immediately served, 6 hour cooling period must be achieved. 1st two hours 135°F-70°F. Following 4 hours 70°F-41°F or below. PIC embargoed 10 pounds of chicken vegtable mix.
19: 1200-23-01-.03(5)(a)6. Hot well holding TCS foods 80-110°F. Power light going in and out, possible faulty unit not receiving constant power supply. TCS foods in hot holding must be 135°F or above. PIC moved Queso and Meat Sauce over to stove top to help hold products 135°F or above.
20: 1200-23-01-.03(5)(a)6. Salsa held out at room temperature for majority of routine inspection 55-60°F. PIC embargoed 5 pounds salsa. TCS foods must be held at 41°F or below.
21: 1200-23-01-.03(5)(a)8.(i) Cooked pork in walk in cooler dated 10/14/21, routine inspection conducted on 10/27/21. Exceeds 7 day shelf life period of cooked TCS foods. Once TCS foods are prepped/cooked and held over night, the product must be dated marked and held no longer than 7 days. PIC embargoed 10 pounds of cooked Pork.
31: 1200-23-01-.03(5)(a)5. Cooked queso held out to cool at room temperature. Temping 80°F, PIC moved Queso to walk in cooler to help follow 6 hour cooling period. Cooling at room temperature not an approved cooling procedure. Foods should be cooled in a cold holding unit, ice bath, ice wand etc.
37: 1200-23-01-.03(3)(b)1. Multiple foods left uncovered in reach in portion of low boy units. Foods in cold holding must be covered to help prevent contamination.
46: 1200-23-01-.04(5)(a) Silverware stored in bucket with soapy stagnant water in dish area. Water temping 75°F. Washwater must be 110°F or above.
47: 1200-23-01-.04(6)(a)1.(iii) Fan unit dirty in walk in cooler.
53: 1200-23-01-.06(4) Floor in poor repair by dry storage area. Drains falling in.
54: 1200-23-01-.06(3)(e) Employee cell phone and keys stored near chips station. Perosnal items must be proper stowed and not be stored near foods or food contact surfaces.
54: 1200-23-01-.06(3)(c) Lights not working in beer storage area. Light cover hanging from ceiling in dry storage area.
See priority violations 1,7,13,18,19,20,21.