| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee done gloves for food preparation (cutting and boxing pizza) without first washing hands. Employee hair restraint was also put on with these gloves on. |
Coached Ashlee on proper handwashing before donning gloves and putting hat on before washing hands and donning gloves. This was discussed during inspection. |
Priority (P) |
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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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Observed food product in hot warmer not being maintained at 135F or above for hot holding food safety control. Food product was probed with a calibrated state thermometer: pepperoni pizza slice 114F, meat pizza slice 109F, 110F. |
Food products were voluntarily discarded during inspection. |
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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Observed food product not being maintained at 41F or below for cold holding food safety control. Oh Snap! Kosher Dill Pickle - stored in retail grocery case that is not under refrigeration- was probed with a calibrated state thermometer at 74F. Label on package of Oh Snap! Kosher Pickle states " KEEP REFRIGERATED". All other food items stored in this retail case were labeled as " no refrigeration needed". |
Pickles were voluntarily discarded during inspection. |
Priority (P) |
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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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Observed candy product, made under the Tennessee Food Freedom Act, by Confectionery Fairy, not containing all the required label information. 27 containers were on hand; 3 had no ingredient label; 27 did not contain the statement: “This product was produced at a private residence
that is exempt from state licensing and inspection. This product may contain allergens.” A full list of label requirements can be found in the inspection summary.
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Product pulled from counter and retail shelving during inspection. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed Frito Lay cases chips, for backstock, stored directly on floor of back deli kitchen. All food products must be stored 6 inches off the floor protected from contamination. |
Frito Lay Chips stored 6 inches off the floor during insepction. |
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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Observed 2 partial cases of single service foam cups and 1 full case of single service lids stored directly on floor of walk-in cooler. Single service items must be stored 6 inches off the floor, protected from contamination. |
Single service foam cups stored off the floor, on storage shelves in walk in cooler, during inspection. |
Core (C) |
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| 44,45 Utensils and equipment |
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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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Observed test kits on hand for quaternary sanitizer were expired. Expired test kit dates were 11/01/23 and 03/15/24. |
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Priority Foundation (PF) |
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