Skip to main content
Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | BOBBY HOTEL LOBBY BAR & Cafe | Food Service Establishment Inspection | Routine

BOBBY HOTEL LOBBY BAR & Cafe

230 4TH AVE N Nashville, TN 37219

Food Service Establishment Inspection | Routine

February 22, 2022 | View Original Inspection PDF
Score & Grade: 84 Grade:
Observations & Corrective Actions

14: 1200-23-01-.04(6)(a)1. (IN) All food contact surfaces of equipment and utensils cleaned and sanitized using approved methods.

20: 1200-23-01-.03(5)(a)6. Sausage and eggs in cooler at 46/c.a moved to bottom of cooler

26: 1200-23-01-.07(2)(a) Chemicals stored next to condiments and single service items/c.a chemicals moved to ground

34: 1200-23-01-.04(2)(d)9. Missing thermometer in open top cooler/c.a put one inside

Additional Comments

Extended follow up will be granted due to replacement of dish machine.

Location is now doing food. Moving to risk 2. Less than 50 seats permit needed

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
NO
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
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
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Return to top of page