| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm received 4 priority violations which demonstrates a lack of food safety knowledge and or practices. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Retail Sales Floor- Firm has 7 chess bars and 3 brownies on the retail sales floor labeled as Nanna's Goody's without the address of the manufacture to ensure they a permitted establishment. Advised PIC that food is only labeled with Tupelo, MS so it would not qualify for the TN food freedom act. |
Hold order was placed. |
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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Ice Machine- Black organic material on the ice guard in the ice machine. Ice machine needs to be cleaned and sanitized. ///
#2- Coffee Bar- Slushy machine has an off-white slime on the dispensing nozzle. Frozen Cappuccino dispenser has black organic material inside dispensing nozzle. Slushy and frozen cappuccino dispensers need to be cleaned and sanitized. |
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Priority Foundation (PF) |
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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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#1-Condiment cooler- Squirt bottle of Mayonnaise was out at ambient temperature when the manufacture instructions state to refrigerate after opening. Using a state issued and calibrated probe thermometer Mayonnaise was at 75 degrees, above the safe cold holding temperature of 41 degrees.
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#2- Walk-in Cooler- Using a state issued and calibrated probe thermometer raw chicken was 61 degrees and raw fish was 50 degrees, above the safe cold holding temperature of 41 degrees. |
PIC discarded mayonnaise, fish and chicken. |
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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Grab-N-Go Cooler- Firm made salads, firm cut cantaloupe, and firm cut watermelon did not have date marks to determine when they were prepared or to discard. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Deli case- Open Chubs of Deli Ham and Souse were date marked 7/25 and 7/29 at time of inspection on 8/6. PIC stated chubs are dated with the date they were opened. Deli Meat in the deli case were opened 13 and 9 days before inspection. |
PIC discarded open chubs of deli meat held past 7 days. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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#1-Grab-N-Go Cooler- Firm repackages cakes for individual sales but cakes did not have an ingredient list at time of inspection. ////
#2-Retail Sales Floor- Firm is selling prepackaged chess bar and brownies without the name and address of the manufacturer. |
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Priority Foundation (PF) |
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