| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Store Mgr. is unable to demonstrate knowledge of food safety as required by the State of TN> I advised him to take the free on line course TDA offers. |
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Priority Foundation (PF) |
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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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Slicer was left with food residue from yesterday, not cleaning and sanitizing as required by law. ******old residue on can opener blade |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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smoker in back storage area has buildup of grease and food residue. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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No knowledge of how to determine or how much sanitizer is needed to sanitize dishes, equipment, utensils and prep counters. Firm has both quat and clorox and test strips for both but no knowledge of what is being used. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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Fresh meat case is not maintaining required temperature of 41 or below as required by law. May be set to high on defrost because it was coming down before I finished but food temperatures documented under temps is internal probed temperatures. Defrost may be set too high that is affecting the food temperatures. Food temps were on the right end was about 45 and then dropped to 43 degrees and allowing them to keep the food that is 43 running from 45-53. That food is being disposed of. Internal temp was 43 and 42 and allowing them to move those items to another cooler. Temperatures of products are reflected under temperature section |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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No date marking on any open packages of deli meat. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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bologna in meat case had 12 days versus the 7 day requirement and was pulled and disposed of. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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probe food thermometer needed to monitor food temperatures |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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All repack food items such as pimento and cheese and coleslaw has no ingredient labels. Labels for repack items should reflect the manufacturers labeling on original packaging. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Back dock door gap and bottom****Door to outside on across from dock door on the opposite side of the room is open*****gaps in wall by dock door area****none of these are rodent proof. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Pizza boxes were stored on the floor, must be at minimum 6 inches off the floor. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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shelves in meat Walkin needs cleaning, spillage and soiled ****Floor in kitchen area greasy residue around grill area |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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cold water not working at restroom hand sink, must have both running hot and cold water |
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Priority Foundation (PF) |
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