| 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 touching and wiping face with paper towel after washing hands, then beginning to apply gloves at prep station in the deli. |
Email response to Violation.food@tn.gov |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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3 Pizza paddles observed to be stored beside the pizza oven with food debris from prior use. Vegetable dicer in produce, stored as clean observed with food debris from prior use. Poly blocks at sushi station observed to be discolored and stained.
Pizza paddles and vegetable dicer have not been used on this date per employees. |
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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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The following food items were observed to be held above 41 F when checked with TDA probe thermometer. The following items were observed on the salad bar; sliced honeydew at 50 F, sliced cantaloupe at 51 F, grape salad in yogurt at 49 F, Fruit dip at 51 F, cottage cheese at 50 F, and yogurt at 50 F. Salad bar thermometer was reading 50 F. 1 container of 8-piece fried chicken at 46 F in the deli display cooler. |
All listed food items were voluntarily discarded, and this portion of the salad bar was taken out of use until the unit is repaired. |
Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Cabinets under fountain machine observed with heavy syrup splatter. Food debris observed on the outside, top portion of the auto dish machine. |
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