| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially repeat and priority violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed donuts for sale from Donut Country in Murfreesboro. Donut Country is not a permitted manufacturer, they are permitted by Dept of Health for Food Service Establishment for both of their locations. |
PIC voluntarily removed items from Donut Country from sales floor, and employee took items home for personal use. |
Priority (P) |
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| 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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Observed raw meats and eggs stored above produce and condiments in prep cooler. Observed raw eggs stored above ready to eat foods in dairy walk in cooler. |
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Priority (P) |
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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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Observed saw blade, on meat cutting saw stored clean, with heavy yellow and brown encrusted buildup on the teeth of the blade. |
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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 quaternary ammonia sanitizer solution concentration at hot deli 3 compartment sink and chlorine sanitizer solution at the chlorine dishwasher to be 0 ppm. |
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Priority (P) |
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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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Observed multiple sandwiches and grab in go items in hot box and grab and go case to be below 135 degrees F when temperature was taken with inspector's probe thermometer. |
All items were made less than one hour prior to taking temperature. PIC voluntarily PIC voluntarily maxed out temperature of hot box to bring temperature of products above 135 degrees F. Items in grab and go case were voluntarily discarded. |
Priority (P) |
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| 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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Observed bags of ice packaged on site without the firm's information available. Observed deli salads made and packaged on site without store's address available. |
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Priority Foundation (PF) |
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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 multiple employees serving lunch plates and preparing food without wearing a hair restraint. |
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Core (C) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed firm's only available test kits for chlorine were expired, leaving the firm no method to test their chlorine dishwasher. |
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Priority Foundation (PF) |
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