Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
08/20/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in Cold holding @ food service 40.1
Walk in Cold holding @ produce 42.3
Walk in Cold holding @ dairy 38.7
Walk in Cold holding @ meat 40.4
Walk in Cold holding @ seafood 39.2
Walk in Freezer @ grocery 12.4
Walk in Freezer #2 @ grocery 11.1

Food Temperatures


Description Temperature State Of Food
raw roast @ meat department 40
tuna salad @ food service walk in cold holding unit 41
bone in chicken @ hot holding 141
Whole chicken @ hot holding 139
whole chicken @ cooking 191
raw beef @ meat department 41
green beans @ food service 41
deli meat rolls @ food service 40
whole chicken @ walk in cold holding unit @ food service 42

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three compartment sink @ food service 200 Super San
Three compartment sink @ meat department not set up Super San
Three compartment sink @ produce not set up Super San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Deli meat slicer (slicer next to the hand sink) in the food service were observed to have excessive amount of dried food residues on the blades, and bottom lips, and push plate. Priority (P) 2
19,20 safe temperature holding in 0
19,20 20 Cold holding temperature in 0
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 Cooked shrimp in seafood display case was observed to have internal temperature of 46–48-degree F. Shelled shrimp in the seafood display case was observed to have internal temperature of 46 degrees F. Marinated salmon in the seafood display case was observed to have internal temperature of 47 degrees F. Raw salmon in the seafood display case was observed to have internal temperature of 46-47 degrees F. Person in charge voluntary removed these food items referenced in the violation and discarded in the trash during the inspection. Priority (P) 0
34 Food Properly labeled in 0
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... out Spices mixes identified as the Smoking Goat Farms did not have required information on the label. This product is being processed under the TN Freedom Foods Act. Product label was observed to not indicate an address and did not have required disclaimer statement in accordance with the TN Freedom Foods Act. Product was observed to indicate "product produced in a uninspected facility" A previous hold order/stop sale order was issued on this produce 22 February 2024. Priority Foundation (PF) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Several of the large and small cutting boards being stored in the clean ready to use area of the food service were observed to be heavy scored. Person in charge voluntary discarded cutting in the trash during the inspection. Priority (P) 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 Condensate from condenser in walk in cold holding unit of the meat department was observed to be dripping directly on the floor. Condensate was not observed to be dripping on any packaged foods or equipment. 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 0 45 100
Priority (P) 49 4 45 91
Priority Foundation (PF) 39 1 38 97