2391 AIRWAYS Memphis, TN 38114
Food Service Establishment Inspection | Routine
4: Employee observed drinking container of apple juice at food preparation area, poor hygiene practices .
13: Fo. Chicken and french fries stored on floor, stores all food items off floor.
14: Dirty food containers on food prep table, clean and sanitized remove food particles .
14: Dirty bowls with food buildup inside of then, clean, and sanitize the bowls and all food contacts surface where food is being stored.
16:
28:
29:
33: Raw fish being thaw out at room temperature ,in bath of water.
35: No labeling on containers of flour ,seasoning , label and clean lids.
43: Single service cups stored on floor in storage area, elevate off floor.
47: Dirty interior food equipment and preparation table clean remove food particles .
55:
55:
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
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
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
6 Hands clean and properly washed
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
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
10 Food received at proper temperature
Compliant
Observations
IN
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
IN
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
28 Pasteurized eggs used where required
Observations
OUT
29 Water and ice from approved source
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
Observations
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
