710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Helens Hot Chicken
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
1: Employees were unable to discuss food safety knowledge regarding cold holding temperatures, hot holding, cook temperatures, proper 3 comp sink set up, reheating temps. Active managerial control needs improvement. No ansi certified employees available. This is a repeat violation, a warning letter will be requested.
2: No employee health policy available, employees were unable to discuss foodborne illnesses and their symptoms. This is a repeat violation, a warning letter will be requested.
4: Observed employee drinking in food prep area. This is a repeat violation, a warning letter will be requested.
6: Observed employee wash hands using 3 compartment sink. Discussed hand washing must be done using the hand washing sinks stocked with soap and paper towels. This is a repeat violation, a warning letter will be requested.
8: Op has installed a liquor bar with no hand washing sink available. Op preps and serves drinks from bar. Discussed submitting revised floor plans with bar and installing a hand washing sink. This violation has been noted on 3 consecutive inspections. Permit may be up for revocation.
11: Cheese in walk in cooler has turned brown. Embargoed cheese.
14: Observed employ wash, rinse, chicken containers without sanitizer. 3 compartment sink was not set up to wash, rinse, and sanitize. Discussed proper set up for 3 compartment sink.
20: 2 large boxes of chicken wings 50lbs each, container of fish (40lbs) potato salad containers (10lbs) container of chicken gizzards (20lbs) not within proper temp range. Pic state those foods had not been prepped with today and have been in the wic for a couple days. Received ambient temp of 50 degrees in wic. Emargoed all listed foods above. Discussed cold holding temps and advised op to leave attached walk in freezer door open to help cool down walk in cooler. Freezer door was shut during inspection. This is a repeat violation, a warning letter will be requested.
21: Potato salad containers in walk in cooler not date marked. Pic was unsure of how long they had been in there for. Embargoed for that reason as well.
31: Prepped raw chicken gizzards sitting next to fryer unattended. Pic stated they had been there for about 30 min. Relocated to walk in freezer to properly cool down. Discussed cooling methods and procedures.
33: Frozen bag of french fries thawing next to fryer. Discussed proper thawing methods.
34: No working thermometer available for walk in cooler.
45: Excessive dirt and debris build up on soda fountain dispensers, prep tables, and cooking equipment
46: No santitizer test strips available for 3 compartment sink. 3 compartment sink leaking continuously.
47: All sides of cooking equipment at frying station have excessive build up. Microwave has excessive build up.
53: All floors, walls, and ceilings have excessive dirt snd debris build up,
Additional Comments
I will return for a follow-up inspection within 10 days to verify all priority item violations have been corrected.
A warning letter will be requested for all repeat violations.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.
Discussed implementing a Food Safety Plan in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the FSP.
Provided applicable fact sheets to operator regarding observed Priority Items.