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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 | Coffee fusion | Food Service Establishment Inspection | Routine

Coffee fusion

836 N Thompson Lane Suite 1F Murfreesboro, TN 37130

Food Service Establishment Inspection | Routine

November 15, 2021 | View Original Inspection PDF
Score & Grade: 90 Grade:
Observations & Corrective Actions

14: Owner washing and rinsing wok in food prep sink. Educated. Discussed washing, rinsing, and sanitizing wok in 3 comp sink. Owner wash, rinsed, nd sanitized wok in 3 comp sink.

18: Chicken pho broth above 41 degrees F in ric. Chicken pho broth was made last night and improperly cooled with lid on. Discussed proper cooling procedures for pho broth. Sending fact sheet on cooling. Emarboed broth.

Additional Comments

Provide applicable fact sheets to operator regarding observed Priority Items.

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
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
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
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NO
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
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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