609 Lafayette Street Nashville, TN 37203
Food Service Establishment Inspection | Routine
6: Employee observed handling clean dishes after loading dirty dishes with washing hands. CA: proper hand washing discussed.
8: No soap at server hand sink. CA: resupplied.
8: Hand sink dispenser non functional at salad station. CA: soap made available.
11: Citrus fruit in Walk in cooler with visible spoilage. CA: embargo.
11: Significantly, damaged cans on can rack. CA: seperated.
13: Garlic aioli stored below raw chicken in fry Preptable-cooler. CA: unit properly stored.
13: Multiple assorted ready to eat foods stored next to or below assorted raw animal products in saute Preptable-cooler. CA: unit priperly arranged.
14: High-temperature dish washer 1 reading 156 degrees. CA: turned off and maintenance ticket opened.
20: Raw tuna in pantry Low-boy cooler reading 44 degrees. CA: moved to Walk in cooler.
21: Dairy products in server Reach in cooler with unknown open date. CA: embargo.
21: Goat cheese in salad Preptable-cooler dated 02/10 not discarded. CA: embargo.
21: Sour cream in Walk in cooler opened over 24hrs prior not date marked. CA: embargo.
23: Disclaimer asterisks missing on items that may be served raw or undercooked. CA: PIC notified to update menus.
26: Assorted chemical spray bottles stored hanging from storage rack at server station. CA: properly stored.
37: Multiple employee drinks in assorted unapproved vessels improperly stored throughout.
37: Walk in cooler cooling unit leaking onto cases of food.
37: Ingredient scoop handles touching product in bins at prep station.
39: 3-compartment sink only dispensing 100ppm QA.
42: Cuterly being put into standing water reading 118 degrees.
43: Case of single service bags stored on floor in server station.
47: Drink glasses with food debris on them at main bar vessel rack.
50: Wastewater from dishpit sink being collected in hotel pan.
50: Wastewater from High-temperature dish washer 2 leaking onto floor.
52: Dumpster lids open.
53: Excessively dirty behind server staion equipment.
53: Tile damage at dish pit.
53: Server Reach in cooler excessively dirty.
53: Missing ceiling tiles in dry storage.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
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
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and 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
50 Sewage and waste water properly disposed
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
