Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/29/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Kitchen Prep Table 42
Chest Freezer -1
Chest Freezer 2 4, 1
Retail Novelty Freezer -12
Full service hot case 158
Walk In Cooler (front and back) 20-34
3 tier hot hold unit in retail 185-149

Food Temperatures


Description Temperature State Of Food
Corn dog 167
Fried chicken strip 150
Chicken wing 146
Pepperoni pizza 156

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 bay sink Clorox Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
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 out Observed case of raw shell eggs resting on top of stack of Gatorade in walk in cooler Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(1) Chemicals shall have identifying Information out Observed unlabeled bottle of pink liquid on storage shelf with other cleaning chemicals next to the 3 bay sink. Priority Foundation (PF) 1
28,29 Safe Food & Water in 0
28,29 28 Water from approved source in 0
28,29 0080-04-09-.05(1)(a)1 Drinking water shall be obtained from a public source or an approved source that is constructed, maintained, and operated according to law in PIC stated that firm has a septic system for sewer; firm does not have TDEC approval letter for septic. Firm utilizes porta potties in parking lot for customers, and internal restroom is for employee use only. Priority (P) 0
33 Thermometers provided and accurate in 0
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures out Observed manual probe thermometer in kitchen area has a maximum temperature of 120F; hot held food items must have a minimum internal temperature of 135F. Internal temperatures of cooked/recooked foods to be minimum of 165F. Priority Foundation (PF) 0
42,43 Single service & gloves in 0
42,43 42 Single-service articles stored and used in 0
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination out Observed metal sleeves holding coffee cups did not have cap in place to protect items Core (C) 0
47,48,49 Plumbing in 0
47,48,49 49 Sewage and waste water disposal in 0
47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage out Observed firm did not have TDEC approval documentation for septic system. Priority (P) 0
Total Score Violation Score Inspection Score Inspection %
100 16 84 84
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 2 37 94