Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Ready Teddy
1400 N Mt. Juliet Rd Ste 100 Mount Juliet, TN 37122
Food Service Establishment Inspection | Routine
February 28, 2024
| View Original Inspection PDF
Observations & Corrective Actions
13: Shell eggs stored over pan of croissants, half and half cups and smoked salmon.
14: Dishes were not being sanitized after being washed. Employee just put them up on drain board with other clean dishes
21: Eggs cooked yesterday per employee not date marked
35: Squeeze bottles and other plastic containers not labeled in sandwich cooler
37: Black substance inside ice machine
45: Severely grooved cutting board on sandwich cooler
46: 3 comp sink missing drain boards
47: Inside sandwich cooler and ric under espresso machines is dirty
53: Wall behind prep area dirty
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
35 Food properly labeled; original container, required records available
Observations
37 Contamination prevented during food preparation, storage and display
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
46 Warewashing facilities, installed, maintained, used, test strips
Observations
47 Nonfood-contact surfaces clean
Observations
53 Physical facilities installed, maintained, and clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale