This week’s health inspections across the Tennessee Valley uncovered everything from cockroaches to food stored at unsafe temperatures.
Health inspectors reported multiple violations during the inspection, including employees reusing gloves without washing their hands and handwashing sinks that had no soap or paper towels available. They also found the facility had no sanitizer on site, meaning food-contact surfaces were not being properly sanitized. Several foods, including lettuce, rice, steak, and eggs, were held above safe temperatures in coolers and at room temperature.
Employees were drinking from open containers in food prep areas and handling ready-to-eat foods with their bare hands, leading to ten pounds of sliced tomatoes being discarded. Inspectors found blocked handwashing sinks, no hot water at one sink, onions held above safe temperatures, and improperly labeled chicken salad made with older ingredients. Additional concerns included improper cooling methods for cooked foods, ready-to-eat foods stored on the floor, wet-stacked utensils, damaged cooler equipment, a leaking dishwasher hose, and freezer gaskets in poor repair…