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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 | Steamboys at Nolensville | Food Service Establishment Inspection | Routine

Steamboys at Nolensville

3 Burkitt Commons Ave Nolensville, TN 37135

Food Service Establishment Inspection | Routine

January 19, 2023 | View Original Inspection PDF
Score & Grade: 80 Grade:
Observations & Corrective Actions

8: 1200-23-01-.05(2)(e)1.(i) Cold water handle broken off hand sink in dough prep room. CA- repair

11: 1200-23-01-.03(1) Onions stored on prep table shelf contaminated with raw meat from dirty cutting boards. CA- discarded contaminated onions and moved

13: 1200-23-01-.03(3)(b)1. Raw ground pork stored over ready to eat food in walk in cooler. CA- moved and trained

14: 1200-23-01-.04(6)(a)1. Unable to demonstrate correct 3 compartment sink setup and identify what sanitizer is used. CA - trained

33: 1200-23-01-.03(5)(a)3. Meat thawing in standingg water at 3 compartment sink.

34: 1200-23-01-.04(2)(d)9. Missing probe thermometer.

37: 1200-23-01-.03(3)(b)1. Multiple food containers stored on ground in prep area.

47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup on bulk storage containers in dough prep room.

57: 1200-32-01-.03(1)

Additional Comments

No comments

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
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
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
IN
19 Proper hot holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
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