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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)

China Spring

1638 Middle Tennessee Boulevard Murfreesboro, TN 37130

Food Service Establishment Inspection | Routine

September 24, 2024 | View Original Inspection PDF
Score & Grade: 64 Grade:
Observations & Corrective Actions

1: No certified manager present. Could not discuss proper cooking, holding, or cooling practices. Due to high amount of repeated priority violations, active managerial control is needed.

2: Cannot discuss symptoms and diagnosis, no policy posted. Will send fact sheet and recommend posting

6: Observed employee using cell phone and then return to food prep without washing hands. When addressed, employee washed hands in mop sink. COS discussed proper handwashing with pic. A warning letter will be requested due to violation being noted on two consecutive routine inspections.

11: 2 cans of regular soy sauce and 2 cans of thick soy sauce were punctured open and left on counter with closed goods. All 4 cans had dust and other debris covering the top and near the opening. See attached. A warning letter will be requested due to violation being noted on two consecutive routine inspections.

13: Raw shrimp in makeline In the center and surrounded by ready to eat food - due to placement, raw shrimp can drip onto ready to eat. No direct cross contact observed at time. Cos by discussing with pic and moving raw shrimp. This item has been noted on 3 consecutive routine inspections and the appropriate paperwork will be requested.

18: Observed a small pan of rice sitting out on the counter, above 80°f. pic stated it was from the large bowl on the other side of the counter (large bowl temped at 136°f at the beginning of the inspection and 128°f 10 minutes later). Pic stated first that it was made 20minutes prior and was cooling, when asked how it was cooled differently from the large bowl, pic then said it was portioned out around 2.5 hours prior for orders. COS by embargoing 2lbs of rice and discussing proper cooling procedures.

20: Observed shelled eggs sitting on the counter at a room temperature of 87°f, pic unsure how long eggs were out. COS by embargoing 2 lbs of shelled eggs. Observed lo mien sitting on the counter above 41°f, pic stated it was cooked at 11am and placed in the wic with other containers of lo mien, and was brought out for the lunch rush. Other containers of lo mien at 41°f. Cos discussed proper cold holding practices and, per tdh supervisor, allowed to rapidly cool lo mien with ice and in the freezer. Observed pork dumplings on counter above 70°f, pic stated they took the dumplings out of the freezer and on the counter to thaw at 11:30am. Pic discarded dumplings when told the temperature. Discussed proper cooling and cold holding. This item has been marked out of compliance on 3 consecutive routine inspections and the revocation request will be submitted Observed garlic in oil by the woks above 80°f and not prepared today. Pic stated they cut garlic in store and mix with oil. Cos by embargoing less than a pound and discussing.

31: Observed cut cabbage well above 41°f, sitting on counter top. Pic stated it was cut at 11:00am and on the counter for orders. Allowed pic to rapidly cool cabbage with ice and in the freezer, and discussed proper cooling temperatures.

33: Pork dumplings left to thaw on counter with a room temp of 87°f - items on counter over 2 hours and became a cold holding violation.

36: Ants present in back storage area and near back door

48: Only hand sink in kitchen does not have adequate water pressure from hot and cold faucet.

Additional Comments

Will return sometime within 10 days to ensure the correction of the observed priority item violations marked out between 1-27.

Revocation paperwork will be requested due to items 1, 13, and 20

A warning letter will be requested due to violation #6 and 11 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.

Email: jinxiu19850424@gmail.com

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
Observations
OUT
2 Management awareness, policy present
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
OUT
6 Hands clean and properly washed
COS Repeat
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
OUT
11 Food in good condition, safe, and unadulterated
COS Repeat
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS Repeat
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS Repeat
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant