| 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 was observed to handle raw shell eggs and removed single use gloves. Employee then placed a new pair of single use glove on. Employee did not wash their hands after handling raw animal proteins before moving on different task of handling utensils or other ready to eat foods. |
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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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Raw chicken was observed to be stored over ready to eat shredded cheese, in fridge at food service. A container of raw chicken was observed to be stored on top shelf of fridge in food service with uncovered and unprotected ready to eat foods. The back walk-in cold holding unit rolls of ground beef were observed to be stored with ready to eat chili and pulled pork. |
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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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Deli meat slicer was observed to have exessive amount of dried food residues on blades and (upper and lower) lips of the slicer. The can opener blade attached to the preparation table was observed to have excessive amount of dried food residues and build up. |
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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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Grab and go sausage/egg/cheese biscuits in the hot holding case at the front register were observed to have internal temperauture of 114-127. The chicken tenders in the hot holding case were observed to have internal temperature of 114-120 degrees F. The corn dogs in the hot holding case were observed to have internal temperature of 120-130 degrees F. |
Person in charge of voluntary discard the foods referenced in the violation in the trash during the inspection. |
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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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The dairy creamers at the self serve drink machines were observed to not have a open date or a discard use by date in accordance with TN regulations. The containers were observed to be 90 percent full at the time of observation. |
Person in charge indicated these were placed in the cold holding unit 8 August 2023 and placed open date on the containers at the time of inspection. |
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| 40,41 Utensils |
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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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Several dishes in the clean ready to use area were observed to be wet stacked. |
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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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Makeshift cutting board was observed to be heavy scored. |
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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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The establishment did not have any Quat sanitizer test strips available for use during the inspection. |
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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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Areas around the flat top grill and deep fryers were observed to have excessive amount of build and dried food residues. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Customer rest room did not have a working light in the restroom during the inspection. |
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Core (C) |
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