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

Southern Restaurant

7717 Hixson Pike Hixson, TN 37343

Food Service Establishment Inspection | Routine

November 17, 2021 | View Original Inspection PDF
Score & Grade: 58 Grade:
Observations & Corrective Actions

1: 1200-23-01-.02(1)(c) Inadequate control over multiple food safety risk factors.

4: Cigarette butts in various containers around kitchen.

6: 1200-23-01-.02(3)(a) Handling raw fish and changing gloves without washing hands.

8: 1200-23-01-.06(3)(a) Kitchen hand sink being used to thaw fish. Hand sink should be used for hand washing only.

14: Dish machine at 0 ppm. Will use triple sink to sanitize dishes.

19: Mac and cheese holding at 120, and baked potatos holding at 106. Reheated to 165F.

21: Inadequate date marking throughout kitchen.

26: 1200-23-01-.07(1) Unlabeled chemical bottle.

37: Food boxes stored on floor of walkin freezer.

41: Ice scoop stored in ice maker.

44: Observed cook rinsing gloves rather than changing them to wash hands.

45: Multiple food and non food contact surfaces in poor repair.

47: Multiple food and non food contact surfaces dirty.

49: 1200-23-01-.05(2) Leak at 3 sink faucet

52: 1200-23-01-.05(5) Excessive trash build up around building.

53: Building in poor repair throughout.

54: 1200-23-01-.06(3)(d) Excessive grease build up in and around hood.

54: 1200-23-01-.06(3)(e) Multiple employee drink cups in prep area. Employee beverages and food must be stored in a designated area to prevent contamination if food and utensils.

54: Unshielded lights.

Additional Comments

No comments

Observations
(1) Supervision
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
Observations
(9-12) Approved Source
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
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
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
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(44) Proper Use of Utensils (4)
OUT
44 Gloves used properly
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(49) Physical Facilities (2)
OUT
49 Plumbing installed; proper backflow devices
Observations
(52) Physical Facilities (5)
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant