620 W Main St STE B Hendersonville, TN 37075
Food Service Establishment Inspection | Routine
1: Manager has no idea of the proper procedure to reheat food
8: Handsink is blocked by sauces on prep table.
13: Chicken stored in RIC next to and parsley.
16: Raw chicken was cooked to 160 and then put in warmer.
17: Mac and cheese was not reheated to proper temp before placing in heat well.
19: Gyro meat and chicken in warmer at 100 degrees.
26: Oven cleaner stored on same shelving as plastic utensils and plates. Also, several spray bottles not labeled.
34: No visible thermometer in RIC across from silver RIC in back area.
35: Containers not labeled on prep table near fryers.
37: Bag of rice stored underneath counter next to trash can is not protected from contamination.
39: Wiping cloths not stored in santizing solution on 3 comp sink.
43: Forks, knives and spoons stored haphazardly in bin underneath drink station.
47: Shelving underneath counter has heavy food build up.
51: No toilet tissue in men’s restroom.
57:
Follow up inspection within 10 days.
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
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
OUT
8 Handwashing sinks properly supplied and adequate
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
OUT
17 Proper reheating procedures for hot holding
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
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
