| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC and employees were unable to demonstrate knowledge in key areas of Food Safety:
**Hot and Cold Holding Temps, Sanitizer testing, raw protein storage, thermometer use, and date marking requirements. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority and priority foundation violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 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 meat department employee come into food preparation area and don gloves without properly washing hand first (rinsed hands, no use of soap). |
Employee voluntarily washed hands properly and then donned gloves. |
Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed meat department butcher using 3 Compartment sink to wash hands. |
Employee voluntarily washed hands at hand wash sink. |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed that firm is using the food made inside their food truck on premises; but the food truck is only permitted to Tennessee Department of Health. These foods can only be sold inside the food truck and not inside the store that has a separate permit with Tennessee Department of Agriculture. |
Firm voluntarily discarded foods from the food truck. |
Priority (P) |
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| 13 Food separated and protected |
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| 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 |
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Observed raw chicken stored over cheese inside the meat department prep cooler. |
Employee voluntarily moved raw meats away from ready to eat foods. |
Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw chicken stored directly over raw beef inside the meat display case. |
Employee voluntarily moved raw chicken to raw chicken only section |
Priority (P) |
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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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Observed deli slicer stored clean to have encrusted old food residue set up on backside of blade.
**Observed grinder stored clean to have old food residue inside of equipment where grinding arm meets machine. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no method or log to ensure firm was cleaning in use meat saw stored at ambient temperature every 4 hours. |
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Priority (P) |
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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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Observed raw sausage stored in 3 compartment sink held above 41 degrees F when using inspector's probe thermometer.
**Observed TCS Chicharron with meat sitting out on top of meat case at ambient temperature. |
All products held above 41 degrees F were voluntarily discarded. |
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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Observed no date marking on open deli chubs of Ham and Turkey. |
PIC voluntarily discarded all opened deli chubs without a date mark |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed multiple packages of raw meat thawing inside 3 Compartment sink at ambient temperature and not submerged under cool running water. |
All thawing raw meat items that were under 41 degrees F were placed back into cooler to complete thawing. |
Core (C) |
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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 no labeling information on dry goods that are packaged on site. |
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Priority Foundation (PF) |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed no ingredient information available for all baked goods in self-dispense bakery case. |
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Core (C) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed multiple uncovered/unwrapped cuts of raw meat stored directly on metal rack with old food buildup. |
All raw meat items that were in direct contact with the metal rack were voluntarily discarded. |
Priority (P) |
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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 no chlorine test strips for chlorine sanitizer used a firm. |
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Priority Foundation (PF) |
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