300 BROADWAY Nashville, TN 37201
Food Service Establishment Inspection | Routine
11: Bags of salad mix in Walk in cooler with visible spoilage. CA: embargo
13: Raw eggs stored above ready to eat food in line two-door Reach in cooler. CA: properly arranged.
19: Cooked burger on tray on flattop below 135 degrees - Food temps listed. CA: embargo.
26: Chemical spray bottle labeled sanitizer stored hanging from soda syrup rack by entrance. CA: properly stored.
27: Cooked onions in Walk in cooler - not on HACCP plan - dated 03/15. CA: embargo, and alternative method proposed.
42: Multiple dirty knives stored on wall magnet at corner prep area.
52: Excessive grease buildup surrounding oil traps.
52: Multiple trash cans with missing lids at waste collection area.
57:
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
OUT
19 Proper hot holding temperatures
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
