123 12th Avenue North Nashville, TN 37203
Food Service Establishment Inspection | Routine
7: Observed employee touch cooked naan with their bare hands
CA: employee was trained
8: No paper towels at the hand sink in back prep area
CA: PIC supplied paper towels
13: Observed raw chicken stored above raw pork in walk in cooler 1
CA: PIC rearranged shelves
13: Observed raw salmon stored above milk and sauces in line cooler 1
CA: PIC moved the salmon to an appropriate shelf
20: Mushrooms on line cooler that were made yesterday temped at 54F
CA: embargo 2 lbs
20: Fried vegetables in open top cooler that were made yesterday temped at 54F
CA: embargo 5 lbs
20: Raw shrimp on line cooler temped at 50F
CA: raw shrimp was iced down
20: Yogurt dressing has been sitting out at room temp for 30 min and temped at 58F
CA: PIC placed the yogurt on an ice bath
21: House made cheesecake in prep cooler 1 that was made 2 days ago does not have a date label
CA: PIC dated the pan of cheesecake
33: Observed frozen sea bass thawing at room temp on prep table
34: No thermometer in low boy cooler at cook line
34: No visible thermometer in white reach in freezer
37: Vegetables stored in grocery bags in walk in cooler 1
46: No chemical test strips available
49: Observed a freshwater leak at the prep sink
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
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
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
