| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Handwash sink in the bakery observed to be blocked with a wire rack stored in front of the sink. |
Wire rack was relocated during inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw sausage patties and bacon observed to be stored on top shelf in deli walk in cooler with ready to eat foods stored directly below the raw product. |
Deli manager relocated raw food items to an appropriate location during inspection. |
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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The following items in the deli were observed to be improperly date marked with 8 day or more. Opened chub of roasted chicken dated 6/23 thru 6/30, opened chub of honey turkey dated 6/21 thru 6/28, opened chub of pickle & pimento dated 6/20 thru 7/05, opened chub of beef bologna dated 6/19 thru 7/03, opened chub of honey ham dated 6/23 thru 6/30, and an open chub of off the bone ham dated 6/22 thru 6/29.
The following food items are required to be date marked and held for no longer than 7 days with the opening day counting as day 1. (6 days on paper) |
All listed food items were correctly back dated during inspection. |
Priority (P) |
3 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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The following items were observed to be held past the use by date in the deli. Sliced onion with a 6/14 cut date. Container of chili with a 6/04 prep date, pecan chicken salad with a 6/22 use by date, and a bag of French cut carrots with a Manufacture use by date of 6/19/2025 in the deli prep cooler. |
All listed food items were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Thermometer for the dairy walk in cooler observed not to be working at time of inspection. Thermometer in the retail display cooler of the deli observed to be reading -10 F. Display case observed at 41 F with TDA infrared thermometer. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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Dripping condensate from overhead refrigeration unit observed to be dripping into a trash can in the produce walk in cooler due to unit freezing up on the outside corner of the unit. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Deli employee observed to be wearing a ring with a stone. |
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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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Cases of single use items observed to be stored directly on the floor in the bakery dept. |
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Core (C) |
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| 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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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No 3-compartment sink located in produce dept. where fruits and vegetables are being cut. |
Email response to Violation.food@tn.gov |
Priority Foundation (PF) |
3 |
| 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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Ceiling vents and overhead lighting tracks observed with dust build-up in the deli prep area. Bottom stand of slaw chopper in deli observed with food debris from prior use. Bottom well of retail dairy case observed with dust and trash debris on and around the bottom air grates. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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2 Outside dumpsters observed with broken lids. |
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Core (C) |
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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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Multiple ceiling tiles observed to be missing and/or water stained. Floor tile observed to be in need of repair near the back restrooms and near the back stockroom entrance near produce. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Lights near handwash sink in the bakery observed to be burned out. |
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Core (C) |
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| 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 |
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2 drink cups observed to be stored on top of the prep cooler in the deli. |
Cups were relocated during inspection. |
Core (C) |
2 |