3720 DICKERSON PIKE Nashville, TN 37207
Food Service Establishment Inspection | Routine
6: Employee did not wash hands when he enter the trailer before starting to work with food( CA) person in charge train employee
7: Employee touch cook rice with bare hands ( CA ) train and embargo
8: No hot water on the mobile unit ( CA) Break was off. Person in charge turn it on. Hot water back on in trailer
13: Cook shrimp Stored next to containers where the bread the raw shrimp ( CA) train and had them moved it and recook
14: Employee washing metal spatulas with no sink set up and no sanitizer setup at three compartment sink
26:
26: Chemical stored by clean utensil in container on clean side of drain board ( CA ) removed
36: 1200-23-01-.05(5)(k) Door is prop open to outside
37: 1200-23-01-.03(3)(b)1. Bottle of water stored above warmer. Seal broken and not full
42: 1200-23-01-.04(9)(c)1. Stacking pans on top of each other while wet
45: 1200-23-01-.04(1) Cutting board to sushi has deep cuts
53: 1200-23-01-.06(5)(b)1. Vent dirty in trailer
Sushi that is offer at the trailer is cook shrimp and imitation crab meat cook
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
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
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
IN
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
IN
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
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
