4: 1200-23-01-.02(4)(a)1. Observed employee water bottles in the stand up freezers along with the food thats being prepared. Employees need a separate area for there drinks and it must be in a cup with a lid and straw.
13: 1200-23-01-.03(3)(b)1. Buckets and trays on the floor in the walk in cooler.
14: 1200-23-01-.04(6)(a)1. Inside each microwave had hard wedge food, please clean and keep clean the inside of the microwave.
34: 1200-23-01-.04(2)(d)9. No thermometer in the salad cooler.
34: 1200-23-01-.04(2)(d)9. Observed thermometer outside the stand up cooler near the kitchen entrance was not working properly.
35: 1200-23-01-.03(5)(a)7. Unlabeled shakers in the prep area.
36: 1200-23-01-.05(5)(k) Live baby roach crawling on the water.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth observed improperly stored on the Ecolab dishwashing machine.
45: 1200-23-01-.04(1) Observed damaged cutting boards in the prep area.
45: 1200-23-01-.04(1) Bottom of stand up cooler and freezer are dirty.
46: 1200-23-01-.04(5)(a) No test stripes for the 3 compartment sink quat. ammonia.
51: 1200-23-01-.05(2)(c)2. Women’s restroom had toilet paper on the floor.
53: 1200-23-01-.06(5)(b)1. Used gloves on the floor.
53: 1200-23-01-.06(5)(a) Missing tiles under the dishwashing area.
Missing tiles in prep area and water has filled those areas.
Mold has developed on the edge of the wall where the equipment and the water touch in the dishwashing and vegetable sink areas.
Mold is forming under the equipment in the dishwashing area.
4:
5:
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7:
Additional Comments
Establishment is in compliance with Shelby County Ordinance.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
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
Repeat
Observations
OUT
34 Thermometers provided and accurate
Repeat
Observations
OUT
35 Food properly labeled; original container, required records available
Repeat
Observations
OUT
36 Insects, rodents, and animals not present
Repeat
Observations
OUT
39 Wiping cloths; properly used and stored
Repeat
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Repeat
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Repeat
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
