Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Chang Spicy Hot Pot
1113 Murfreesboro Rd Suite 108 Franklin, TN 37064
Food Service Establishment Inspection | Routine
December 12, 2023
| View Original Inspection PDF
Observations & Corrective Actions
1: Pic had critical items and was unable to answer questions.
6: Employee washed hands in the prep sink. Hands must only be washed in the handsink
13: Storage order in wic is wrong. Raw meats over produce. Raw Chicken over beef. Raw beef over raw fish
35: Storing frozen meats and other items in plastic grocery bags with holes in them in wif
35: Chili pepper stored in garbage bags
37: Boxes of food on floor in wif
41: Scoop handles are touching powders in bulk containers
Additional Comments
Changhongmalatang@gmail.com
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
35 Food properly labeled; original container, required records available
Observations
35 Food properly labeled; original container, required records available
Observations
37 Contamination prevented during food preparation, storage and display
Observations
41 In-use utensil; properly stored
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale