| 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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2 Hand sinks located in the deli observed with items stored inside the basin. 3 sponges and 2 sauce bottles) Hand sink in the Meat dept. observed with 2 bristle brushes inside the basin. |
All listed items were removed from hand sinks during inspection. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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1) Pizza paddle and pizza pans stored on top of pizza oven in the deli observed with food debris from prior day use. PIC stated that they have not been used today. 2) 1 Slicer in the deli observed with food debris on the blade, push pad handle, and on the bottom black guard. PIC stated that slicer has not been used today. 3) Vegetable slicer in the produce dept. stored as clean, observed with dried food debris from prior day use. 4) Large mixing bowl in the bakery located beside the floor mixer and stored as clean, observed with a dried residue inside the bottom of the bowl. |
All listed items were cleaned and sanitized or removed and placed in the wash bay of ware wash sink during inspection. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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Reheated store made pulled pork BBQ placed on the deli hot bar and offered for sale observed with an internal temperature of 96 F to 102 F. Temperature was verified with TDA digital probe thermometer. |
Pulled pork was removed and reheated during inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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The following food items were observed to be held above 41 F. 1 pan of sesame chicken wing and 1 pan of BBQ chicken wing on the deli salad bar observed at 47 F to48 F. 1 package of 8 piece fried chicken observed at 49 F. All temperatures were verified with TDA digital probe thermometer. |
All listed food items were discarded during inspection. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Scoops at self-served bulk nut and candy bins on the retail sales floor observed to be stored inside containers with old food debris present in the bottom. |
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Core (C) |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Multiple cutting boards in the deli observed to be heavily scored, stained, and has anti-slip silicone on sides of boards peeling off. |
Email response to Violation.food@tn.gov |
Priority (P) |
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