710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Hot Shotz Bar & Grill
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
1: Pic is unable to discuss food safety regarding cold holidng, hot holding, cooling, cooking and reheating temperatures. Will provide applicable food safety fact sheets to post and have on site.
2: No management awareness regarding foodborne illnesses and their symptoms. No policy is available. Will provide employee health policy to post.
8: No soap available at hand washing sink.
18: Cooked chicken wings, pan of cheese queso, pot of cooked ham, and ground beef not within proper temp range in wic due to cooler not working properly and temping at 55 degrees. Foods were prepared this past weekend. Pic was unable to discuss their cooling process with all foods listed. Discarded foods.
20: Bag of raw chicken stored in walk in cooler since this weekend not within proper temp range. Walk in cooler thermometer read 55 degrees and my thermometer read 55 degrees. Embargoed chicken. Pic will have cooler serviced. Until then, pic will not use cooler for tcs foods.
21: Cooked ground beef and cooked ham not date marked in wic. Pic stated the beef was made this weekend and ham before thanksgiving. This is a repeat violation, a warning letter will be requested.
46: No sanitizer test strips available for 3 compartment sink.
49: 3 compartment sink faucet is leaking.
50: Evidence of food being dumped into hand washing sink and causing it to slowly drain.
53: Walk in cooler floor in poor repair
Additional Comments
I will return for a follow-up inspection within 10 days to verify all priority item violations have been corrected.
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.
Provided applicable fact sheets to operator regarding observed Priority Items.
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.