| 16,17,18 cooking, reheating, cooling |
in |
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|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Fried chicken tenders being pulled from fryer and transferred to a metal container to be placed on the hot bar observed from 145 F to 155 F when checked with TDA digital probe thermometer. |
Chicken tenders were placed back in the fryer and cooked to 169 F during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
The following items were observed to be held in the retail deli case above 41 F. 4 Rotisserie chickens, 6 packs of chicken wings, and 1 container of 8 piece fried chicken from 45.1 F to 46.4 F. All temperatures were verified with TDA digital probe thermometer. |
Manager voluntarily discarded all listed items during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
The following food items were observed to be date marked with 8 days in the deli. Multiple metal containers of baked beans, container of sausage crumbles for pizza, and multiple deli chubs in the deli meat case. Food items must be date marked and not held for longer than 7 days with the first day counting a day 1. (6 days on paper) |
Manager correctly back dated all listed items during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Large plastic container observed to be stored on top of floor mats on a rack located in the produce walk in cooler. |
Containers were placed in the ware wash sink to be cleaned, floor mats were removed, and rack was cleaned during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Blade of meat slicer in the meat dept. observed with rust on the cutting edge. |
Email response to Violation.food@tn.gov |
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 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. |
out |
Auto dish machine observed to have build-up scale on water supply line located inside the machine and on inside walls of machine. |
Email response to Violation.food@tn.gov |
Core (C) |
4 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Yogurt sliders located in dairy retail case observed with a black organic matter present and cooler vents located in the bottom front of the yogurt section observed with dust, debris, and organic matter.
|
Manager stated that dairy employee would clean vents and sliders. |
Core (C) |
1 |