| 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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Observed the steam wands to have dried milk build-up located on both cappuccino machines. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed 2 Quat sanitizer buckets, held within coffee prep area, to measure below 150 ppm (0ppm adn 100ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC instructed employe to make fresh sanitizer buckets. |
Priority (P) |
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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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Observed an employee wearing a visor which is not an approved hair restraint per TN retail food code. |
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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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Observed in use stirring spoons to be stored in cloudy water measuring 67F. Stirring spoons were on the counter next to different beverage machines. |
PIC removed all spoons and stored them in a dry container to be cleaned every hour, per PIC. |
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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Observed the floors in the dry storage room to have build up and dirt and debris observed behind ice machine. |
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Core (C) |
0 |