721 Madison Square Madison, TN 37115
Food Service Establishment Inspection | Routine
13: Raw eggs in shell over sauces in walk-in cooler in hibachi area ( CA) PIC move raw eggs to another shelf
19: Bourbon chicken on buffet reading form 109F to 140 F ( CA) reheat to 165F
20: Cut cabbage on hibachi area reading at 47F. ( CA) place it on there TPHC policy
20: Crab meat inside of prep cooler reading 45 F. Prep cooler reading at 48F. ( CA ) place zip bags of ice on products and call-in service
20: 1200-23-01-.03(5)(a)6. Cut cabbage in container sitting outat room temp reading at 47F ( CA ) employee place in cooler
20: Crab meat on prep cooler in sushi area reading at 53 F, ell in reading 55 F ( CA) embargo 2 lbs
20: Tofu in sushi area prep cooler reading at 46F. ( CA) place bag of ice on products
21: No date mark on Wong tongs in walk in freezer that was prepared more than 24 hours
21: Wonton was pre more than 24 hours ago on a Wednesday. No date markin the product in chest freezer on cook line ( CA) Employee place date on it
26: Mislabel chemical spray bottle with chemical. Have soap in spray bottle label glass cleaner ( CA ) label correctly
34: 1200-23-01-.04(2)(d)9. No thermometer in ice cream box
36: 1200-23-01-.05(5)(k) Self closure not working on back door
37: 1200-23-01-.03(3)(b)1. Personal food stored in prep cooler with customer foods
39: 1200-23-01-.03(3)(d)4. Wet wipe cloth laying out not in sanitize solution
41: 1200-23-01-.04(6)(b)1.iv Utensil use to get out cook rice in standing water
42: 1200-23-01-.04(9)(c)1. Stacking pans on top of each other while wet.
45: 1200-23-01-.04(1) Racks in two door glass refrigerator are extremely dirty
45: 1200-23-01-.04(1) Storing won tong in chest freezer on cook line in a crack container on cook line
45: 1200-23-01-.04(1) Storing uncover Wong tongs in walk-in freezer in milk kart
47: 1200-23-01-.04(6)(a)1.(iii) Extremely dirty inside of ice machine
47: 1200-23-01-.04(6)(a)1.(iii) Blender is extremely dirty on storage rack with food
47: 1200-23-01-.04(6)(a)1.(iii) Shelves dirty throughout
47: 1200-23-01-.04(6)(a)1.(iii) Lid top on fried noodles dirty
53: 1200-23-01-.06(4) Using a cardboard box as a trash can on cook line
53: Lining shelves in throughout kitchen with card board. Not a cleanable surface
53: 1200-23-01-.06(5)(b)1. Vent in Kichen drty
53: 1200-23-01-.06(5)(b)1. Floors on cook line dirty
53: 1200-23-01-.06(5)(a) Severely damage floor tiles in dish washing area
53: 1200-23-01-.06(4) Missingend cap on lights on cookline
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces 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
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
