Tennessee Department of Health
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| Tennessee Department of Health | Tipsy Thai | Food Service Establishment Inspection | Routine

Tipsy Thai

3193 South Mount Juliet Rd Suite 270 Mount Juliet, TN 37122

Food Service Establishment Inspection | Routine

April 19, 2024 | View Original Inspection PDF
Score & Grade: 85 Grade:
Observations & Corrective Actions

8: No paper towels at hand sink in drink bar area. Cos by pic stocking paper towels.

13: Observed employee phone, cup, and headphone case all in direct vicinity of raw chicken being prepped, see uploaded pic. Cos by pic removing employee personal items. Personal items must not be in direct vicinity of food, food prep, and food contact surfaces.

26: Three spray bottles throughout kitchen containing colored liquids are unlabeled. Cos by pic labeling contents. All chemicals and toxic items must be labeled and identifiable once removed from original container and must be stored away from food and food contact surfaces.

37: Employee drink stored on prep table beside food contact surfaces. Pic removed drink

41: Multiple utensils stored in pan of still room temp water. Pic dumped and refilled container with water temping 135F or higher.

41: Multiple plastic bowls with no handle being used as scoops stored in sugar. Scoops must have handle and be stored with handle not touching food.

48: No hot water at hand sink beside soda fountain in kitchen

Additional Comments

Tipsythaitn@gmail.com


Discussed cooling practices, cold holding, warewashing, and utensil storage during inspection. Will email employee health fact sheet.

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
COS
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
COS
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
41 In-use utensil; properly stored
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
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