| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Multiple shell stock tags (about 6) were observed in the seafood department without the date of last sold or served recorded on the tag. |
Shell stock tags must be kept for at least 90 days and have the date of last sold or served documented on the tag. |
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 Slicer in the deli observed with food debris from prior day use on the black blade guard. Slicer has not been put into use on this date per deli employee.
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Slicer was cleaned and sanitized during inspection. |
Priority (P) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Auto dish machine in the bakery observed with a maximum surface temperature of 140 F. Temperature was verified with TDA waterproof digital probe thermometer. Machine was checked a total of 4 times. Bakery manager was instructed to use the quaternary sanitizer at the 3 bay sink to sanitize all food equipment. |
Email response to Violation.food@tn.gov |
Priority (P) |
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| 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(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several round metal cookie cake pans stored as clean on a rack near the bakery ware wash sink observed to be soiled. |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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1) Auto Dish Machine located in the deli observed with build-up food debris inside in bottom corners, on the inside water supply line, and on the spay arm. 2) Auto Dish Machine located in the bakery observed with build-up food debris on the inside walls and on outer door frame. |
Email response to Violation.food@tn.gov |
Core (C) |
1 |
| 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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Dough rounder machine located in the bakery observed with pieces of dough on both sides of the molding plate located in the dough slot. Dough rounder has not been put into use on this date per bakery employee. |
Dough rounder was cleaned and sanitized during inspection. |
Core (C) |
0 |