Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Bangkok Pad Thai

155 Legends Drive Suite R Lebanon, TN 37087

Food Service Establishment Inspection | Routine

May 5, 2021 | View Original Inspection PDF
Score & Grade: 71 Grade:
Observations & Corrective Actions

8: No hand towels at hand sink behind bar area.

13: Shelled eggs stored over RTE food in WIC

14: Sanitizing line at dishmachine is broken. dishes not being sanitized.

20: See food temps

26: Chemical stored with food at dishmachine.

34: No visible thermomter inside Prep cart across from grill.

36: Backdoor is propped open. Outer openings not protected

41: Rice paddles stored in standing water.

42: Pans stacked while wet over 3 comp sink.

43: Single servie items stored on floor in stock room.

47: Bottom of RIF with heavy debris.

52: Empty Boxes and cans stored outside near backdoor.

Additional Comments

Critical items must be corrected immediately. Follow- up inspection will be done in 10 days.

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
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
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