Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Local - FD-Serv.

2126 Madison Ave. Memphis, TN 38104

Food Service Establishment Inspection | Routine

May 3, 2023 | View Original Inspection PDF
Score & Grade: 80 Grade:
Observations & Corrective Actions

13: Foods must be separated according to cooking temperatures. Cold holding storage on the line has beef and chicken above seafood. Organize foods in the walk-in refrigerator and walk-in freezers by cooking temperature. In descending order: RTE (ready-to-eat) foods, seafood, pork, beef, & chicken.

14: The ice machine is not clean. Please discard ice and wash, rinse, and sanitize interior. The cutting boards are deeply stained and grooved. Please replace cutting boards.

23: Reminder is present but not the disclosure. Disclosure must be denoted by an asterisk by applicable items. Reminder and disclosure must be present.

35: Foods are not properly labeled. Foods must be properly labeled in freezer, refrigerator, and dry storage/room temperature stable. Items out of original container without an original label must have a written label.

37: Foods are not covered in storage and containers are on the floor in the walk-in refrigerator. Cover all foods and do not have any products on the floor.

45: The bottom of the reach-in coolers are not clean. The microwaves are not clean. The stove and oven is not clean. Please clean interior and exterior of equipment.

48: One sink in the men’s restroom does not have hot and cold water available. Please repair sink.

51: The ceiling vents and light fixtures are dusty in both restrooms. One sink does not work in the men’s restroom. Please clean fixtures and repair sink.

53: The floor has cracked tiles in the salad station area. The floor is uneven in the serving line and dishwasher area. The ceiling tiles are stained. Light cover is missing and and the other is cracked. Please clean, repair, or replace items.

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Additional Comments

Safe food donation pamphlet given

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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
19 Proper hot holding temperatures
Compliant
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
OUT
23 Consumer advisory provided for raw and undercooked food
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Observations
No
2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.
Compliant
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Observations
No
4 Garage type doors in non-enclosed areas are completely open.
Observations
No
5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.
Observations
Yes
6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.
Compliant
Observations
Yes
7 Smoking is not observed where smoking is prohibited by the Act.
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
NO
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?
Compliant
Observations
NO
2 Sale of single cigarettes observed?
Compliant
Observations
NA
3 Vending machines conspicuously placed and supervised or tokens used?
Compliant
Observations
NO
4 Sale of tobacco products to minors (under 18) observed?
Compliant
Observations
YES
5 Are persons under the age of 18 ever allowed in the establishment?
Compliant