1: Pic described warewashing procedures as rinsing off utensils in hand wash sink. When asked about sanitizer, pic pointed to spray bottle of Lysol. After describing proper warewashing procedure, pic remembered jug of quat stored under driver seat. No running water to sinks. Managerial control not established as evidenced by operator demonstration of knowledge, no ANSI certified manager present along with several priority violations present.
8: Intermittent flow of cold water, no hot water available at hand sink. Flow of cold water was not sufficient to reliably and consistently wash hands. Operator claimed it was working earlier. Unit is closed for imminent health hazard.
13: Open bag of raw shrimp stored directly beside open pre-sliced cheese in fridge door shelf. Raw meats and eggs must be separated and stored below ready to eat foods. Will email food storage fact sheet. Cos pic rearranged fridge.
19: Broccoli in steam well temps 124F. Pic stated he keeps heat setting lower for vegetables for quality reasons. Cos by pic discarding, discussed hot holding vegetables and tcs foods at 135F or higher.
31: Ambient temp of fridge is 51F per thermapen. Raw shrimp and sliced tomatoes were prepped or used within past 3 hours and returned to fridge per pic. In current state, fridge unable to cool foods to 41F or less, advise pic service fridge and use ice to cool food in meantime.
34: No thermometer in fridge. Cooling equipment must have a thermometer.
46: No test strips available. Establishments required to have appropriate test strips.
48: No hot water available at hand sink or 3 comp sink
Additional Comments
Establishment closed due imminent health hazard: no running hot or cold water available. Operator must correct all priority items (1 - 27 on report) and restore running water to unit then contact brennen.boone@tn.gov for steps to reopen unit.
Follow up inspection must be performed within 10 days of first inspection.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
13 Food separated and protected
COS
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
48 Hot and cold water available; adequate pressure