111 10th Ave S Suite 310 Nashville, TN 37203
Food Service Establishment Inspection | Routine
8: Back hand sink obstructed with lid.
CA: lid removed.
14: Low-temperature dish washer not dispensing sanitizer.
CA: maintenance ticket opened, and 3-compartment sink set up.
18: Sausage gravy cooling in Prep two-door Reach in cooler reading 93°F.
CA: embargo.
20: Cooked prime rib in cooling in Prep two-door Reach in cooler reading 48°F.
CA: discussed reducing time TCS food is exposed to ambient temps.
23: No disclaimer posted on menu for food items that may be served raw or undercooked.
CA: PIC notified to update menus.
26: Liquid soap dispenser refills stored above boxes of foil and cellophane on rack next to cook line.
CA: properly stored.
26: Improperly stored chemicals spray bottle labeled QA stored on top of a container of flour at pastry station.
CA: properly stored.
35: Multiple unlabeled ingredient bins containing assorted white powders on rack in back prep area.
52: No drain plug on dumpster.
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
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
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
OUT
18 Proper cooling time and temperature
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
