| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Poly board at prep station observed to be stained on underside. |
|
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Opened package of sliced ham and opened chub of bologna observed without being date marked. |
Employee correctly back dated ham and discarded bologna during inspection. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Soiled wiping cloth observed to be stored in prep area without being held in a container of liquid sanitizer. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
Tongs at pickled egg station observed to be soiled and stored in a soiled single use cup. |
Tongs were taken to the wash bay of the ware wash sink and cup was discarded. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Cleaned food containers and pots observed to be stored on a wire rack soiled with food grease. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 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. |
out |
Upright cooler in the kitchen observed to be soiled along the door frame, in the bottom, on the shelving, and on back wall. Prep cooler observed to be soiled with food grease on the front doors of the unit.
|
EMAIL RESPONSE TO VIOLATION.FOOD@TN.GOV |
Core (C) |
3 |
| 47,48,49 Plumbing |
in |
|
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|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Ice machine observed to be leaking and puddling on backroom floor. |
EMAIL RESPONSE TO VIOLATION.FOOD@TN.GOV |
Priority (P) |
0 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor and wall behind cook station in deli observed with grease build-up. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Personal food and drink items observed to be stored with food in upright prep cooler in kitchen. |
|
Core (C) |
0 |