| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
out |
Observed no hand sink in either milling room or repackaging room. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Out of paper towels at hand sink in bakery. |
Papertowels replaced during inspection. |
Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 9 Food obtained from an approved source |
in |
|
|
|
0 |
| 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... |
out |
Observed Raw Unpastuerized Apple Juice stored in retail cooler - may not be made under the TN Food Freedom Act. Observed Beef Broth and tallow on retail shelf, not from an approved source and may not be processed under the TN Food Freedom Act. |
|
Priority (P) |
1 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
in |
Observed roasted garlic in oil stored at room temperature in kitchen. |
Garlic in oil disposed of during inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Raw eggs stored over greens in storage building cooler. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 22 Time as a Public Health control |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed no time stamp on quiche that is made and sold under time in leiu of temperature. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Upon arrival observed kitchen retail area door propped open. Bakery doors and kitchen door not self closing. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed flies in kitchen. |
|
Priority Foundation (PF) |
0 |
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
out |
Observed fly light over ice machine. |
|
Core (C) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed bakery employee wearing a ring with stones while prepping croissants. |
Employee removed ring with stones during inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed handle in bulk product in bakery. Observed clean utensils stored handle down in kitchen. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service items stored on floor in storage building. Observed single service to-go boxes stored open end up, not inverted. |
|
Core (C) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Quaternary test kits out of date. |
|
Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hot water not working at 3-bay sink or hand sink in bakery. |
|
Priority Foundation (PF) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed unshielded lights in bakery. |
|
Core (C) |
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Kitchen area did not have sufficient light intensity. |
|
Core (C) |
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed open personal drink on shelf in bakery with ingredients. |
|
Core (C) |
0 |