1135 BELL RD STE 313-B Antioch, TN 37013
Food Service Establishment Inspection | Routine
8: 1200-23-01-.06(3)(a) Blocking hand sink and no soap at hand sink by back stove and oven. CA- moved blockage and restocked
13: 1200-23-01-.03(3)(b)1. Raw chicken and raw shell eggs stored over lettuce in reach in cooler. CA- moved
14: 1200-23-01-.04(6)(a)1. Not correctly sanitizing dishes after washing at 3 compartment sink. CA- trained
19: 1200-23-01-.03(5)(a)6. Gyro meat held at grill steam table at 119°F .
CA- adjusted steam table temperature.
47: 1200-23-01-.04(6)(a)1.(iii) Excessively dirty shelving in sliding door reach in cooler.
50: 1200-23-01-.05(4)(c) Water dripping from hand sink and 3 compartment sink drain plumbing.
51: 1200-23-01-.06(3)(b) No soap in restroom.
53: 1200-23-01-.06(5)(b)1. Excessively grease and food debris buildup around grease trap attached to 3 compartment sink.
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
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
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
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