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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)

Depot Junction Cafe

108 Depot St. Watertown, TN 37184

Food Service Establishment Inspection | Routine

March 4, 2024 | View Original Inspection PDF
Score & Grade: 74 Grade:
Observations & Corrective Actions

1: Managerial control of kitchen not established. Several prioirty violations observed, pic does not know how to properly set up 3 comp sink. Will email applicable fact sheets.

6: Observed pic wash hands in 3 comp sink. Discussed with pic that hand washing must be done in hand sink(s).

14: Dish machine reads 0 ppm cl after multiple runs. Advised pic to set up 3 comp sink but she stated she was unsure how. Provided training to properly wash rinse and sanitize in 3 comp sink. Pic worked on dish machine until a reading of 50ppm cl was obtained. All food contact surfaces in establishment must be washed rinsed and sanitized with proper sanitizer levels. Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.

19: Baked potato foil wrapped and stored in empty drink cooler beside sanwich pc temps 125F. Pic stated it was cooked today before noon. Embargoed 3 lbs. All tcs foods hot held must be kept at 135F or higher.

20: All tcs foods in salad prep cooler temp 49F or greater. Unit digital thermometer displayed 45F, ambient temp on thermapen reads 49F. Pic said it had recently been worked on, would call for service again. Embargoed 1lb of food, rest placed in wic to cool down as it had been stored in pc within past 3 hours. All tcs foods being cold held must be maintained at 41F or less.

37: Exposed insulation from air duct hanging directly over toasters and waffle irons. See pic.

37: Employee drink stored directly beside customer foods in salad prep cooler.

41: Cup with handle stored in bucket of product labeled “mushroom batter,” handle making contact with food. Scoops must be stored in such a way that handles are above food

45: Excessive black residue is built up inside of ice machine in server drink prep area. Advised pic to clean and sanitize.

46: Top of dish machine is excessively dirty, no test strips available. Provided pic with some cl test strips.

47: Water pooled up in bottom of sandwich prep cooler

53: Floor excessively sticky and dirty throughout, especially around cooking units; air vent has excessive debris build up; walls behind kitchen equipment very dirty. Advise establishment to thoroughly clean all areas where food is prepped or stored.

Additional Comments

Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.

Will send applicable fact sheets and Food Safety Plan for repeat violation.

Woodard07@icloud.com

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
COS
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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS Repeat
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
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
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant