124 Goodview Way Suite A Gallatin, TN 37066
Food Service Establishment Inspection | Routine
1: PIC not demonstrating knowledge of certain operation in establishment.
2: PIC has no knowledge of symptoms or diagnosis. Will get him a copy.
6: Employee not washing hands from when he came back from outside(still wearing gloves).
7: Employee grab chips with bare hand and put in basket.
11: ROP fish not slitted in RIC underneath grill.
13: Eggs stored over top of sauce in prep cooler.
14: Dish machine sanitizer concentration at 0. COS.
19: See temps.
20: See temps
21: No date marking on food held longer than 24 hrs
31: No stem thermometer for checking temps in establishment.
33: Meat thawing on floor In tub underneath oven in kitchen.
34: No visible thermometer in deep freezer.
35: Black container in stockroom not labeled(spices).
38: Employee jacket stored on shelving with with and protection equipment.
39: Wiping cloths not stored in sanitizer throughout kitchen.
41: Ice scoop stored with handle in the ice.
43: Take out containers not stored upside down on prep table.
45: Pitted and grooved cutting board on prep table.
53: Debris on floor through out kitchen.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant