| 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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Deli employee observed breading raw chicken, then removed gloves and changed tasks to prepare instant mashed potatoes without washing hands after handing raw chicken. |
Email response to Violation.food@tn.gov |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The following food items were observed to be held below 135 F on the deli hot bar. Sausage patties from 122 F to 127 F and hashbrown casserole at 127 F. All temperatures were verified with TDA digital probe thermometer. |
Manager voluntarily discarded listed food items during inspection. |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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4 Green blocks of exposed rodent poison observed along right the wall of the stockroom behind racking near the receiving doors. |
Manager removed and discarded blocks of poison during inspection. |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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Build-up food debris observed on water supply line, walls, and on corners inside the auto dish machine. |
Employee cleaned auto dish machine during inspection. |
Core (C) |
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