| 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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Employee observed cracking a shell egg, then changing task to prepare breakfast plate without washing hands and changing gloves. |
Email response to Violation.food@tn.gov |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Whole cooked beef bottom round roast observed cooling in the walk in cooler at 56 F to 60 F when checked with TDA digital probe thermometer. PIC stated that bottom round was placed in the walk in cooler around 10 pm last night. |
Bottom round roast was discarded during inspection. |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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1 employee with a beard long enough to grab observed preparing food without a beard guard. 1 employee observed working in prep kitchen without a hair restraint. |
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Core (C) |
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