3550 MURFREESBORO PK Antioch, TN 37013
Food Service Establishment Inspection | Routine
8: .No hot water at handsinks and 3 comp sink. Hot water at 89F. Must be at least 100F
16: Fried chicken at 148F cooking temperature. Must cook to 165F or higher.
Ca countinued to cook chicken until it reached 165F and higher
20: Coleslaw at 45F in reach in cooler by thermalizer Reach in cooler at 44F. Must be at 41F or below
34: No visible thermometers in walk in cooler and walk in freezer
37: Phone stored on prep table
41: Scoops stored in standing water at steam table in the dipper well
42: Wet nesting pans
57: No smoking signs not posted at all entrances into the building
You have 24 hours to have hot water fixed. It has to be a minimum of 100F. If on follow up it is not fixed, the permit could be suspended.
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
