Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Nobu Hibachi and Sushi
401 S. Mt. Juliet Rd Ste 155 Mount Juliet, TN 37122
Food Service Establishment Inspection | Routine
October 26, 2021
| View Original Inspection PDF
Observations & Corrective Actions
14: Item used for hibachi very dirty with black mildew on outside and where water comes out. Dish machine not sanitizing dishes. Sanitizer container empty, replaced during inspection
23: Consumer advisory statement is on the menu but not connected to food served raw or undercooked.
35: Several squeeze bottles not labeled through out kitchen
36: Fly strips hanging in kitchen over food area
37: Container of rice left open in dry storage
39: Wiping clothes left laying around on prep table
41: Scoop handle down in rice
45: Severely grooved cutting boards
47: Storeage shelves in sushi area dirty
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
35 Food properly labeled; original container, required records available
Observations
36 Insects, rodents, and animals not present
Observations
37 Contamination prevented during food preparation, storage and display
Observations
39 Wiping cloths; properly used and stored
Observations
41 In-use utensil; properly stored
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
47 Nonfood-contact surfaces clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale