1101 Chambliss RD Memphis, TN 38116
Food Service Establishment Inspection | Routine
1: Demonstration of knowledge not present. Class is May 12, 2021 at 8:30am at 1826 Sycamore View
8: Hand washing sink did not have soap in a pump
11: Lettuce, bell peppers, tomatoes, and carrots spoiled. Canned expired.
14: Microwave needs cleaning. Wash, rinse, and sanitize it.
19: Green peas and corndogs holding below 135
21: Date marking not present on greens or yams. Label cooked foods with date prepared and discard date.
34: No thermometer in freezers
35: Greens and yam not labeled in fridge. Flour not labeled in pantry.
37: Canned goods stored in cardboard boxes on pantry floor. Store them 6in or higher.
38: Cook is not wearing hair restraint.
42: Plates and cups improperly stored. They should be stored faced down.
52: Dumpster lids open
Food Handling Class is May 12, 2021 at 8:30am at 1826 Sycamore View. Call 901-222-9171 to sign up.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
