710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
The Fish House
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
6: Observed employee come from wic with gloves on, did not take gloves off and wash hands, immediately went to prepping raw chicken. Discussed proper hand washing.
7: Observed employee handle and touch customers ready to eat food with bare hands. Discussed no bare hand contact methods.
8: Hand sink in kitchen had cloth towel stored in it. A warning letter will be requested due to this repeat violation. A risk control plan will be discussed.
21: Cooked spaghetti and macaroni stored in wic not properly date labeled. Pic stated they were made yesterday and stored in the wic for the rest of the week. Corrected by discussing and properly date marking all ready to eat foods held for than 24 hours. Will send applicable fact sheets.
39: Wiping cloth stored in hand sink and not santi bucket.
41: Scoop handle touching food product in seasoning container.
44: Employee not properly changing gloves and washing hands when changing tasks.
45: Reach in freeze excessively dirty on the inside.
53: Floors are in poor repair and have build up.
55: The permit is not posted.
56: Most recent inspection not posted.
Additional Comments
I will be back within 10 days for a follow- up inspection 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 toxic items. Food Establishment Regulations can be found at https://publications.tnsosfiles.com/rules/1200/1200-23/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations. Guidance/Educational documents can be found at https://www.tn.gov/health/health-program-areas/eh/eh-foodlaw.html. These are an excellent resource to help reduce the risk of a food borne illness. If you have any questions please do not hesitate to contact me.
Provided applicable fact sheet to operator regarding observed Priority Items.
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the RCP.