| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Front Retail Kitchen- hand signs not provided |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Firm uses a low temperature dish machine with Super San to sanitize equipment. Per the test strips that the firm had, the sanitizer strength is 1500 PPM. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Retail Warmer- Using a Tennesse Department of Agriculture issued and calibrated probe thermometer, several foods to include cooked eggs, sausage, bologna, and Egg sandwiches were below the mandated 135 degrees. |
PIC removed the out of temperature food from the retail warmer to discard. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Walk-In Cooler (WIC)- several food items were properly date marked that they had been cooked on 11/25. During the inspection, the foods were temperature checked using a TN state issued and calibrated thermometer and found to be between 45 to 51 degrees. PIC stated that the food had been cooked last night and discarded the out of compliant food |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Storage area- mouse droppings seen on floor and on container on shelf. PIC states that they are old. |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Walk-in Freezer- 3 boxes stored on freezer floor
Walk-in Cooler- Bread not stored 6 inch's above the floor |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Back Storage area- Single service containers stored on floor. Case of cups stored on floor. |
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Core (C) |
1 |
| 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 |
#1-Fans in pit area had excessive dust and dirt build up.
#2- Ice Machine- the lid on the ice machine has dust and dirt built up around the lid lip and outer area of the ice machine. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Kitchen- Floor in kitchen is missing tiles making it not easily cleanable. |
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Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
in |
StoreRoom- firm has excessive amounts of dirt and evidence of pests that PIC stated are old and not new. |
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Core (C) |
0 |