220 Molloy Street Nashville, TN 37201
Food Service Establishment Inspection | Routine
6: Employee observed touching face and did not change gloves and wash hands. CA: hand washing discussed.
8: Back prep hand sink obstructed, and not supplied with paper towels. CA: obstruction removed, and sink resupplied.
8: Server station hand sink being used to wash spill tray. CA: spill tray removed.
14: Low-temperature dish washer reading 0ppm chlorine. 3-compartment sink set up and reading 100ppm QA, and maintenance ticket opened.
20: Diced ham on meat Preptable-cooler above 41 degrees - Food temps listed. CA: moved to Walk in cooler.
37: Employee drinks in assorted unapproved vessels stored above/next to ingredients and condiments on shelves at server station.
39: Wet sanitizer towel stored on meat Preptable-cooler next to food ready for service.
46: No chlorine test strips.
53: Excessive ice buildup in back prep Low-boy freezer.
55: Permit out of date.
Hair nets and hats.
Unlabeled ingredient bin containing yellow powder on dry storage rack.
Raw shell eggs stored above ready to eat food - egg Preptable-cooler.
1 damaged can - seperated.
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
