| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Firm has 5 priority violations which shows improper training of employees and food safety guidelines are not being followed. |
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Priority Foundation (PF) |
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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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Food Service area- Slicer had visible dried food debris build up on slicer. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Kitchen- Firm uses a low temperature dish machine to sanitize equipment. Dish machine requires a water temperature of 120 degrees. Using a Tennesse Department of Agriculture issued and calibrated thermometer in the dish machine revealed a hot water temperature of only 107 degrees, below the required hot water temperature. Firm stated that they use Bleach in the low temperature dish machine which is not the manufactures approved sanitizer for the dish machine.
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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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Hot Food Buffet- Firm had 3 Burrito's in the hot holding table that were out of temperature. Using a Tennesse Department of Agriculture issued and calibrated thermometer the three burrito's were found to be at 109,117, and 119 degrees. |
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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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#1-Deli meat and dessert display cooler- The Deli meat display cooler was discovered to be holding a temperature of 49 degrees. Several food items in the display case were out of temperature. Using a Tennesse Department of Agriculture issued and calibrated thermometer the flowing temperatures were obtained Sliced Bologna 50 degrees, eggs 60 degrees, liver cheese 49 degrees, taziki sauce 47 degrees. Firm was advised that out of temperature food cannot be used and to be pulled as soon as possible.
#2- Condiment cooler- The condiment cooler was found to holding 59 degrees. Using a Tennesse Department of Agriculture issued and calibrated thermometer the flowing temperatures were obtained Cheese 61 degrees, Cole slaw 59 degrees, potato salad 58, salsa 58, Ketchup 58 degrees, mayo 59 degrees.
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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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#1-Storeroom- PIC states that they make their own barbeque sauce and place it into containers. No date marking was seen on bottles of BBQ sauce.
#2- Dessert display cooler- Firm had several repackaged pies in single service containers without date marking.
#3- Beverage area- Bulk creamers do not have any date marking, PIC stated they were told creamers are good for 30 days. |
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Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Store room- Firm makes their own barbeque sauce and was storing it on a storeroom shelf without obtaining a variance. PIC stated that the sauce was just made and had a temperature of 76 degrees as it sat in the storeroom. |
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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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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#1-Walk-in cooler- Firm placed a pan of green beans that were cooked this morning into a deep pan with a lid. Using a Tennesse Department of Agriculture issued and calibrated thermometer the green beans were found to be at 54 degrees. Inspectors suggested to use smaller shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient to speed up cooling process to make it safer for the consumer.
#2-#3- Store room- PIC stated that barbeque sauce was just made this morning that had temperature of 76 degrees as it sat in the storeroom shelf in lidded gallon jugs. Firm needs to cool BBQ sauce in a refrigerator and not on a shelf
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Priority Foundation (PF) |
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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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Dessert Display case- Firm repackages pies into smaller containers and does not place food labels on packages to include common name, ingredient list, allergens, quantity, name & address of manufacturer. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Kitchen-Hair restraints and beard guards required for food handling personnel in food handling areas. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Deli Case- A plastic spoon handle was halfway submerged and stored in the sauce container and not in a position where the handle was above food to avoid contamination. |
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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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Beverage station- Single service lids were stored under counter had brown residue on them. |
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Core (C) |
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| 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. |
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#1-Storeroom- a container containing flour was in the back storeroom with visible old food debris and not being used.
#2-Pit area- smoking pit had several bags of charcoal that needed to be disposed of. Fans in pit area had excessive dust and dirt build up.
#3-Kitchen- Excessive old food debris on kitchen stove around burners. Firm has excessive dust and dirt on back kitchen equipment. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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#1-Walk-in cooler- Firm had black organic material on ceiling
#2 Kitchen/ Store room- Kitchen ceiling and walls had excessive build up of food debris on walls. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Back kitchen area- Firm has excessive amounts of old and not used equipment located in the back kitchens and storeroom. |
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Core (C) |
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