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4: 1200-23-01-.02(4)(a)1. Observed employee use vape in kitchen prep area. Corrective Action: Employee was trained to only smoke outside the building.
6: 1200-23-01-.02(3)(a) Observed employee spray soiled gloves with hose, then handle clean dishes without washing her hands. Corrective Action: Employee was trained to remove gloves and wash her hands before handling clean dishware.
13: 1200-23-01-.03(3)(b)1. Raw fish products are stored on bottom shelf underneath raw pork and beef products in walk-in cooler. Corrective Action: Person in charge organized walk-in cooler.
18: 1200-23-01-.03(5)(a)4. Observed collard greens in walk-in cooler stored in large plastic container. Collard greens were cooked yesterday and are at 47F. Corrective Action: Person in charge embargoed 10lbs.
22: Pre-blanched fries beside fryer at 57F. Person in charge says fries are kept for no longer than 1 hour. No Time as a Public Health Control policy has been written.
26: 1200-23-01-.07(1) Observed unlabeled chemical spray bottle containing blue liquid near dishwashing machine. Corrective Action: Person in charge instructed employee to label bottle.
37: 1200-23-01-.03(3)(b)1. Observed cooked meat cutting board stored in front of hand washing sink with no splash guard protection.
51: 1200-23-01-.05(5)(a)7. Covered trash receptacle is not provided in restrooms.
53: 1200-23-01-.06(5)(b)1. Observed excessive grease droplet accumulation on grill hoods. Observed excessive black spotting on ceiling tiles near air ventilation system and near dishwashing area.
57: Smoking was observed in kitchen prep area.
A complaint was filed with the Metro Nashville Public Health Department claiming that roaches were observed in the kitchen and dining areas; employees were smoking in the kitchen without ventilation; the septic tank in the kitchen was leaking, causing a bad odor, and employees have been using a table in the dining room as a prep table.
Observations:
- Bi-weekly pest control invoices were verified from Marigold. No insects or animals were observed during the time of inspection.
- An employee was observed vaping in the kitchen preparation area. Employee was trained immediately afterwards by sous chef, and management was made aware of no smoking requirement.
- The septic tank located behind the door in the kitchen was in good repair and had only a slight odor that did not leak through the door.
- Sous chef says vegetable prep work is sometimes prepared in guest private dining area which still has access to main kitchen's hand washing sink and dish washing area.