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)
Mckendree Towers
4343 Lebanon Rd. Hermitage, TN 37076
Food Service Establishment Inspection | Routine
April 29, 2024
| View Original Inspection PDF
Observations & Corrective Actions
8: No paper towels at hand sink on cook line. CA paper towels provided
14: Dishmachine at 141F on 1st run and 133F on 2nd run, testing at 0ppm chlorine . CA must use triple sink to for warewashing until serviced
21: No date marking on prepped cold TCS food (diced ham, diced chicken, hard boiled eggs, etc) on rail of prep cooler. Employee stated they were possibly prepped over the weekend as they were not present Friday. CA spoke with PIC about ensuring weekend employees are properly date marking prepped and cooked TCS food held over 24hrs
34: No visible thermometer in rail of prep cooler
34: No visible thermometer in drawer cooler under steam table
57: Must post no smoking sign on all entrances and exits
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
34 Thermometers provided and accurate
Observations
34 Thermometers provided and accurate
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale