| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
1 Handwash sink located in the back deli prep observed without paper towels. |
Paper towels were supplied during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Pineapple corer in the produce dept. stored as clean, observed with food debris from prior use. This machine has not been put into use on this date per produce employee. |
Pineapple cored was removed from rack and placed in the wash bay of the ware wash sink during inspection. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 food items were observed to be held above 41 F. All temperatures were verified with TDA digital probe thermometer. In the produce dept. a plastic container of cut cantaloupe at 54 F, plastic container of sliced apples at 57 F, and a small container of diced green peppers at 56 F. In the deli a metal container of pulled pork from 48 F to 49 F. |
All listed food items were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Live and dead roaches observed behind the prep cooler in the back deli prep area.
Manager stated that pest control frequency is currently once a week until problem is resolved. |
Email response to Violation.food@tn.gov |
Priority Foundation (PF) |
1 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Case and packages of food products in the general walk in freezer observed with frozen condensate. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 |
Poly cutting blocks in produce observed to be heavily scored and stained. 2 knives it the deli observed with chipping paint located on the blade. Knives were discarded during inspection. |
Email response to Violation.food@tn.gov |
Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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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 with build-up food debris on inside water supply line and around the outside door. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Front pizza prep cooler observed with food debris in the bottom of the cooler. Inside cabinet of pizza prep table observed with food debris in the bottom. Ceiling around air vents in the deli observed with dust build-up. |
Email response to Violation.food@tn.gov |
Core (C) |
1 |