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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | Banh Appetit | Food Service Establishment Inspection | Routine

Banh Appetit

2892 S Church St Murfreesboro, TN 37128

Food Service Establishment Inspection | Routine

May 13, 2024 | View Original Inspection PDF
Score & Grade: 83 Grade:
Observations & Corrective Actions

7: Observed an employee using bare hands when making sandwiches COS immidiately discussed with pic and employee, sandwich was discarded, employee eashed hands and put gloves on

18: Observed marinated pork and chicken sitting out on the counter, not under temperature control, and At 92°f and 112°f respectively. Pic stated they were pulled from the oven over 2 hrs prior at 10:30am, and the intent was to leave out and then cut/heat individual portions. Pic stated they are aware of time policies but do not have one. COS embargoed 6lbs total and discussed proper cooling methods with pic. A warning letter will requested due to violation being noted on two consecutive routine inspections.

19: Observed tappioca pearls in a crock pot below 135°f, employee stated they were made less than 2 hrs ago, pic stated they do not have a time policy. COS allowed pic to reheat, discussed proper temperature control, or implimenting a time policy - will send fact sheets and can assist with a policy if requested.

26: Observed an unlabeled chemical spray bottle of orange liquid stored by the grill - pic identified as grill degreaser COS by pic labeling the cottle with a sharpie.

31: Leaving food out to cool with no temperature controled assistance and without monitoring the temperature.

Additional Comments

Will return sometime within 10 days to ensure the correction of the observed priority item violations 7, 18, 19, and 26

Had on site training in cooling methods, holding temperatures, and time policies.

A warning letter will requested due to violation #18 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.

Email: Jennifertruong1870@gmail.com

Did verify permit, insoection report, and ANSI cert.

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
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS Repeat
Observations
OUT
19 Proper hot holding temperatures
COS
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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