1006 S. Gallatin Pke Madison, TN 37115
Food Service Establishment Inspection | Routine
6: Employee pick up gloves off the floor and did not wash hands when after continue to work with food ( CA) manager trained
8: Dry do not work in men’s restroom (CA) place paper towels in it
34: 1200-23-01-.04(2)(d)9. Broken thermometer in walk in refrigerator
34: 1200-23-01-.04(2)(d)9. No thermometer in refrigerator with milk
37: 1200-23-01-.03(3)(b)1. Personal beverage stored next to food station upfront
38: 1200-23-01-.02(3) Jacket stored with single service items
49: 1200-23-01-.05(2) No back flow preventer on mop sink. Have a hose pipe connected
55: 1200-23-01-.08(3)(i)10. Current permit not posted in customer view
56: Last inspection not posted
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
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
OUT
6 Hands clean and properly washed
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NA
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
IN
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
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
Observations
OUT
56 Most recent inspection posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant