Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Formosa
5425 Hwy 153 Suite 129 Hixson, TN 37343
Food Service Establishment Inspection | Routine
October 18, 2023
| View Original Inspection PDF
Observations & Corrective Actions
1: Repeat violations related to shredded cabbage being kept out of temperature control.
20: Cabbage not held under refrigeration temping at over 41°F. Discarded 1 lb cabbage. Walkin ho,ding at 43-45°F.
31: Chicken containers storedon top of ice in cooler overfilled past cold line. When using ice, should fill containers in a way to allow ice contact with parts of container touching ice.
41: Rice scoop stored in room temp standing water.
47: Mixing bowl and shredder dirty, debris build up.
53: Floor in poor repair under wok table.
54: Build up of grease inside hood.
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
31 Proper cooling methods used; adequate equipment for temperature control
Observations
41 In-use utensil; properly stored
Observations
47 Nonfood-contact surfaces clean
Observations
53 Physical facilities installed, maintained, and clean
Observations
54 Adequate ventilation and lighting; designated areas used
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale