1115 PORTER RD Nashville, TN 37206
Food Service Establishment Inspection | Routine
7: Observed employee check temp of food with barehands. And cook prepare burger with barehands. CA: train about proper no bare hand contact.
13: Raw shelled oysters that can be served raw stored next to raw salmon and bins of raw liquid egg on bottom shelf of WIC. CA: removed.
13: Raw liquid egg inside prep cooler stored by poached eggs on bottom shelf. CA: train proper raw animal food storage.
13: Raw shelled eggs in prep cooler stored on top shelf beside produce such as tomatoes and pico. CA: remove and train proper raw animal food storage.
21: Multiple bins of smoked trout dip made yesterday 1PM not date marked over 24 hours. CA: train proper date marking.
21: Curry yogurt in WIC made 11/18. CA: embargo.
23: Consumer advisory required for happy hour menu that offers raw oysters. CA: follow up required.
26: Several chemical bottles stored above dish machine. CA: remove and store on bottom or seperate area.
34: No visible thermometer in multiple prep coolers.
41: In use tongs stored between prep cooler and storage rack.
45: Using aluminum foil as liner on bottom shelf of prep table.
46: Test strips for dish machine and 3 comp sink.
56: Most recent inspection not posted.
57: Require no smoking signs on entry doors.
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
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
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
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
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
34 Thermometers provided and accurate
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
56 Most recent inspection posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
