| 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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Poly block in meat dept. observed with discoloration present on top. Block had not been used on this date per Meat Specialist. Top of knife holder in meat dept. observed to be soiled. Meat dept. saw observed with dried protein on upper pulley cover. |
EMAIL RESPONSE TO VIOLATION.FOOD@TN.GOV |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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The following products in the deli were observed to be improperly cooled from the prior day. Products were pulled from the self-serve hot holding unit and placed in the cooler at close of business (10 pm) last night per management. Four containers of 8 piece fried chicken were observed at 47.9 F, 48.7 F, 48.3 F, and 47.7 F. One container of BBQ pork spareribs at 58.3 F. All temperatures were verified with TDA digital probe thermometer. |
PIC discarded all listed items during inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Upper pulley cover of meat saw observed to be cracked. |
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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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Metal frame of cutting table in meat dept. observed with dried protein build-up from prior day use. |
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Core (C) |
0 |