| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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food safety not being monitored/trained as needed due to priority violations. |
PIC needs to monitor priority violations. |
Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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employee open lid drink on prep table behind warmer/microwave/donut prep area. |
Have a designated area for employees' drinks with lids. Not on prep tables or anywhere could contaminate food. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing signs at hand sink in kitchen and restrooms. |
have hand wash sign at hand sinks. |
Core (C) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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inside and outside of donut icing containers old dry build up on outside and inside of containers. |
clean containers more frequently. |
Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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breading containers wet organic build up in breading and sides of containers |
If breading containers left at room temperature must clean and sanitize containers every 4 hours. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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not enough sanitizer in 3rd sink at ware wash sinks. Quat only tested 100 ppm |
sanitizer being used Quat must be 200 ppm when sanitizing. |
Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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no date marking on containers of ready to eat foods in pizza prep cooler and stainless refrigerator in kitchen. |
date mark ready to eat food. |
Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Temperature controlled creamers in retail creamer dispenser going over 7 days on date marking - 7/6-7/27- must have variance if extending over 7 days. |
Apply and get variance through state of Tennessee to extend expire date on temperature-controlled creamers in creamer dispenser. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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thawing fully cooked bag of chicken in prep sink not under cold running water. |
thaw food in refrigerator or under cold running water. |
Core (C) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Donut self-serve retail display does not have ingredients/allergens in product listed at display. |
Display ingredients/allergens at self-serve donut display. |
Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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cases of food #10 cans stored under shelves in storage area, case of eggs stored directly on floor. |
keep food cases 6 inches off floor. |
Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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tongs at retail self-serve display not covered or protected. Utensils used at warmer in water not 135 or above. |
keep tongs protected, follow 4-hour time cleaning on utensils used at warmer stored in water. |
Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Food containers at drain area nesting inside each other still wet. |
let all containers completely air dry before putting inside each other. |
Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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food utensils stored on wall behind 3 compartment sink that is soiled/unclean. |
store utensils at area that will not contaminated utensils. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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paint brush hanging at ware wash sink with food utensils. Paint brush not food grade. Lid on donut icing cracked and broken. |
only use food grade utensils/brushes, food containers should not be broken/damaged. |
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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outside fryers, pizza oven, shelves under prep tables, shelves in pizza coolers, rolling cart old organic build-up. |
clean more frequently to not allow the build-up at these areas. |
Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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kitchen- floor around equipment grease spillage, walls in kitchen behind 3 compartment sink area brown/ yellow organic build up. |
Clean walls and floors more often that you do not have the build up at these areas. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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clutter throughout the kitchen/storage areas. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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brooms, mops stored on floor at fountain syrup area. |
keep mops and brooms off floor. |
Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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personal belongings (phone charges, Bluetooth, etc.) stored on prep tables and pizza prep cooler. |
have designated area for personal belongings that will contaminate food or equipment. |
Core (C) |
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