| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Kitchen- No paper towels at the hand washing sink |
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Priority Foundation (PF) |
1 |
| 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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#1-Kitchen- Firm was heating chili since 9am in the steam table Per the Tennesse Department of Agriculture issued and calibrated thermometer to check food temperatures; the chllie had an internal temperature of 123 degrees at 1pm. Firm voluntary discarded the out of temperature product.
#2- Kitchen- Per a Tennesse Department of Agriculture issued and calibrated thermometer to check the food temperature; Firm was hot holding chicken wings at 128 degrees and 123 degrees, Firm voluntarily discarded all out of temperature products. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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A spray bottle with that was 3/4 full of a clear liquid was on the food prep table without any labeling on it to disclose what the liquid is. The PIC states that this is vinegar. PIC directed an employee to label this bottle. |
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Priority Foundation (PF) |
2 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Kitchen- Firm was unable to locate any probe thermometers during the inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Kitchen- Back door near the 3 bay sink had a gap larger then 1/4 inch between the door and the door frame. Back door is also missing a door handle and is closed by a piece of cloth. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
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Walk-in Cooler- Firm had 2 damp cloths on a shelf in the walk-in cooler, not in sanitizer or dry. |
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Core (C) |
0 |
| 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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Kitchen- Firm has a 3 bay sink and uses clorox to sanitize but did not have any test strips to test the sanitizer level. |
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Priority Foundation (PF) |
0 |
| 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-Beverage area- Firm has several slushie machines that have excessive build up in the catch trays as well as the counters themselves. Firm also needs to clean the cabinet surfaces under the slushie machines.
#2- Freezers- Firm has a large chest freezer in the kitchen that had so much frost build up the lid was unable to close. PIC cleared away frost and was able to have freezer close. The ice cream novelty freezer near the front door has excessive amounts of frost build up. |
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Core (C) |
1 |
| 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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Firm had damaged ceiling tiles throughout the retail area and kitchen. The ceiling tiles had paint peeling off. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Kitchen- firm had 2 mops and a PVC pipe stored in the mop bucket, where the mop heads are not able to dry. |
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Core (C) |
0 |