| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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A lack of knowledge of food safety is demonstrated through 4 priority violations. The PIC is encouraged to review the TN Dept. of Agriculture retail food fact sheets and YouTube training videos to learn about food safety requirements. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated by 4 priority violations. The PIC is encouraged to review the TN Dept. of Agriculture retail food fact sheets and YouTube training videos and use these resources to train employees in food safety practices. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Several trays of raw, in shell eggs were observed displayed in the walk in cooler above ready to drink milk and juice. Eggs are a raw food and must be stored and display in a manner that prevents contamination of ready to eat or drink foods. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Dried meat residue was observed inside the meat grinder. The PIC states that the grinder has not been used today. The meat grinder is stored at ambient room temperature and must be broken down, washed, and sanitized every 4 hours after being put in to use. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The hot holding table was scanned with an infrared surface thermometer at 116 degrees. Foods inside this unit were probed with a state issued and calibrated thermometer. Chicken mole 125 degrees. Steak Mexicano 121 degrees. The hot holding unit has separate controls for all 8 rows of the unit. The rice and beans in the last row of the hot holding unit were probed with a state issued and calibrated thermometer . Refried beans 145. Rice 146. All other foods in the warmer were voluntarily discarded by the PIC. The firm is advised that the temperature settings on the hot holding table must be set to keep food above 135 degrees. The PIC turned up the heat setting for each part of the warmer. |
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Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The firm prepares juice and horchata on site to dispense at customer request. The juice and horchata are kept in large drink dispensers with no refrigeration. Fresh juice and fresh horchata are considered temperature controlled for safety foods and must be kept below 41 degrees. The firm is advised that it should place a thermometer in these containers to monitor the temperatures of these drinks and may add ice as needed to keep the drinks below 41 degrees. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was observed inside the hot holding unit. Firm must place a thermometer inside this unit to monitor the temperature inside the hot holding table. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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1. Tongs used to dispense baked goods kept in a clear tote with a blue top at the cash register were observed uncovered and unprotected on top of this container. The PIC removed the tongs and placed them in a plastic bag. 2. And ice scoop was observed stored inside the ice maker with the handle touching the ice. The PIC removed the ice scoop and placed it in a plastic bag on top of the ice maker. |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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3 knives were observed with excessive grooving and material missing from the body of the blade. These knives are no longer easily cleanable and should be replaced. |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The chlorine test strips in the firm expired on 9/1/2023. The firm should purchase new, in date chlorine test strips to determine sanitizer concentration for sanitizing equipment. |
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Priority Foundation (PF) |
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