| 06,07 Hand Hygiene |
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0 |
| 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 was observed to handle raw shell eggs on 2 separate occasions and then handle RTE foods without washing hands and changing gloves |
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Priority (P) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no soap observed to be available in the unisex customer restroom. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There wasn't any paper towels or drying devices observed to be available in the unisex customer restroom. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 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 |
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Raw chicken was observed to be stored over ready to eat shredded cheese in fridge at food service. |
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Priority (P) |
1 |
| 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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Food container on prep table in the kitchen of cooked sausage patties internally checked with a TDA Thermometer was observed to have an internal temp of 80*F, Bone in Fried chicken at hot holding internally checked with a TDA thermometer was observed to have internal temperatures between 122*F and 130*F out of the safe hot holding temperature of 135*F and above. |
Employee voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 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, ... |
out |
Observed dairy creamers at the self-serve counter to be date marked with an open date of 4-12-24 and a discard date of 4-27-24 which is 16 days. TN regulations states date marking is 6 days beyond the day of creation. |
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Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Food container of BBQ Dated with a production date of 3-19-24 and a food container of Breakfast burrito mix with a production date of 4-8-24 which is past the discard date of 7 days were observed in the prep cooler at the prep station in the kitchen area. Observed 4 containers of Red beans and rice and 1 container of Macaroni and Cheese with a production date of 4-9-24 which is past the discard date of seven days. |
Employee discarded product during inspection. |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Facility offers under cooked eggs for consumption, but there was not a consumer advisory observed to be posted or in print on their menu. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Facility was observed to offer bags of ice bagged at facility for retail sale without proper labeling with the name & address of manufacturer. Observed 9 bags of ice in retail case in the front left of the store. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed a dead mouse in the cabinet under the hand washing sink in the kitchen area. |
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Priority Foundation (PF) |
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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 ice bucket on top of ice machine in kitchen area not to be stored inverted and protected. |
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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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Cutting board at prep table was observed to be heavily scored and discolored. Observed clear food containers stored on shelf on the right of the 3 bay sink to be cracked and not easily cleanable. |
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Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The establishment did not have any Quat sanitizer test strips available for use during the inspection. |
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Priority Foundation (PF) |
1 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed the plumbing pipes under the 3 Bay Sink to be leaking when water is ran or drained in the sink. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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There was no covered receptacle observed to be available in the employee or unisex customer restrooms. |
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Core (C) |
0 |
| 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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Heavy grease was observed on the floor under the fryer and running and pooling under the hand washing sink in the kitchen area. |
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Core (C) |
0 |