14: 1200-23-01-.04(6)(a)1. Observed several glasses with visible debris near lipline. Bar employee states stirrers are rinsed in bar hand washing sink. Corrective Action: Glassware was properly re-washed. Bar employee was trained to rinse utensils in prep sink and use proper wash, rinse, and sanitize procedures every 4 hours.
31: Walk-in cooler door left open for extended period of time to cause cold-holding temperatures of all tested food items in walk-in cooler to exceed cold-holding temperature requirement of 41F or below. Alternative methods discussed.
34: 1200-23-01-.04(2)(d)9. Visible thermometer not observed in prep cooler 1
35: 1200-23-01-.03(5)(a)7. Bulk containers of white powdery substances under prep table beside grill are not labeled with contents.
36: 1200-23-01-.05(5)(k) Front and patio doors propped open. Observed fruit flies in front area.
53: 1200-23-01-.06(4) Ceiling tiles in dishwashing room in poor repair. Ceiling is not installed above kitchen prep area between grill areas.
Additional Comments
The Metro Nashville Public Health Department received a complaint on 3/24/2024 in regard to the Establishment. The complainant made the following two claims: 1. All meat is cooked sous vide in a clear bucket located on the right side of the expo counter and quickly disassembled when a health inspector arrives on the premises. Observations: - Establishment does not sous vide any TCS foods, not does it own a vacuum sealing machine according to persons in charge. All uncooked meats are cooked on grill per order.
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
IN
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
53 Physical facilities installed, maintained, and clean
