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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | China Garden | Food Service Establishment Inspection | Routine

China Garden

2480 Old Fort Pkwy Murfreesboro, TN 37128

Food Service Establishment Inspection | Routine

November 1, 2024 | View Original Inspection PDF
Score & Grade: 84 Grade:
Observations & Corrective Actions

4: Owner eating on back prep table where steam pot with rice is located. Discussed areas where eating and drinking can take place.

18: Marinated chicken in wic cooling 3 hours at 54°F in deep container. Pic placed raw chicken in wif to rapidly cool down. Discussed proper cooling techniques with owner.

18: Cooked noodles cooling on top of prep cooler per owner. Owner stated noodles were cooked about 4 hours ago and the noodles were temping 66°F. Evident that noodles could not have been cooled from the 135°F to 70°F within 2 hours. Owner threw noodles away. Discussed cooling and cooling techniques with owner.

18: Cooked broccoli cooling 3 hours on top of prep cooler per owner. Owner threw away broccoli. Discussed proper cooling technique with owner.

19: Cookedd chicken sitting out unattended in a bowl near the prep cooler. Unsure how long chicken had been out of temp. Owner stated they had cooked chicken earlier to serve to patrons. Embargoed.

26: Sani bucket reading 200 ppm. Owner diluted sani bucket to 50 ppm.

37: Metal cans used as scoops for rice and to go containers used as scoops for other dry products in restaurant.

Additional Comments

Emailing applicable fact sheets to operator regarding observed priority item violations.

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
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
COS
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
18 Proper cooling time and temperature
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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