| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee leave processing room where they were actively engaging in food prep with gloves on to the retail facility touching door on the way out, return to the processing room, touching door and return to prepping food without changing gloves and washing hands. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed a build-up of old protein residue, food residue, and debris on the Meat Cuber stored clean in bin on rack in the vacuum packing room of the meat processing room; not properly cleaned and sanitized. |
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Priority Foundation (PF) |
3 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a bottle of Bleach stored on the drain board of the 3-bay sink with open exposed raw ground beef in the meat processing room. Chemicals shall be stored separate from food, utensils, equipment, and single service items. |
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Priority Foundation (PF) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Facility was observed to be actively engaging in dehydration of beef jerky. Observed packages of beef jerky in vacuum packages in the vacuum sealing room of the meat processing room. Facility did not have a variance issued by the regulatory authority for beef jerky. Beef Tallow was observed to be offered for retail sale in the facility. Facility manager Brook Hensley stated that the Tallow is made on site. Tennessee Dept of Agriculture considers Tallow to be a temperature for safety food. This product is considered for human consumption. Facility will need to have product evaluated by a process authority to determine if it is shelf stable. There was a hold/stop sale order issued to the facility at 12:30pm on August 8, 2025. |
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Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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The facility did not declare poultry in their Hazard Analysis and HACCP but did indicate Poultry as an item processed under HACCP in their flow diagram. |
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Priority Foundation (PF) |
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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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Observed numerous poly cutting boards stored on ready racks in the meat processing room to be heavily scored and discolored. Observed meat tub that was cracked at the handles; equipment is no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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The unisex restroom was observed to not have a covered trash can available. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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Core (C) |
2 |