| 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 |
out |
Observed food products in retail countertop cooler, not being maintained at 41F or below for food safety control. Food products probed with a calibrated state thermometer; 1/2 chub BBQ ham 51F, 1/4 chub bologna 56F, 1/2 chub ham 51F, 1 block pepper jack cheese 48F, 1 container of mushrooms 48F, 1 block American cheese 55F, 3/4 chub bologna 51F, 1/4 chub turkey 54F, 1 head of lettuce 49F. Thermometer read 22F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli countertop cooler not working in a sufficient capacity to provide cold holding food safety temperatures of 41F or below. Thermometer read 22F. Food products probed with a calibrated state thermometer were 48F-55F. A full list of food products and temperatures can be found in the inspection summary. |
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Priority Foundation (PF) |
0 |
| 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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Observed homemade friendship bread, made under the Tennessee Food Freedom Act, labeled without all of the required information. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed fountain machine dispensers, on retail fountain machine to be dusty. |
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Core (C) |
1 |