Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Jeffersons
1916 E. Main St. Murfreesboro, TN 37130
Food Service Establishment Inspection | Routine
May 9, 2022
| View Original Inspection PDF
Observations & Corrective Actions
12: Missing the shell stock tag on the plateded shucked oyster in the wic. Discussed with manager about it. Check shell stock tags . Spot checked items are good.
20: All chicken and burgers in the bottom drawer were out of temp. Threw away. Will call for someone to check the unit
37: Employees drinks cups sitting on the frige in the bar area
39: Wet wiping cloths sitting out in the kitchen
46: 3 comp on,y has one drain board
53: Floors are dirty thru out the kitchen
Additional Comments
Discussed implementing a Risk Control Plan(RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP.
CACuyugan.JSons@gmail.com
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
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4 Proper eating, tasting, drinking, or tobacco use
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5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
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7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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8 Handwashing sinks properly supplied and adequate
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9 Food obtained from an approved source
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10 Food received at proper temperature
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11 Food in good condition, safe, and unadulterated
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12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
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14 Food-contact surfaces: cleaned and sanitized
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15 Proper disposition of unsafe food, returned food not reserved
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16 Proper cooking time and temperatures
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17 Proper reheating procedures for hot holding
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18 Proper cooling time and temperature
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19 Proper hot holding temperatures
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20 Proper cold holding temperatures
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21 Proper date marking and disposition
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22 Time as a public health control: procedures and records
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23 Consumer advisory provided for raw and undercooked food
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24 Pasteurized foods used; prohibited foods not offered
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25 Food additives: approved and properly used
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26 Toxic substances properly identified, stored, used
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27 Compliance with variance, specialized process, and HACCP plan
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37 Contamination prevented during food preparation, storage and display
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39 Wiping cloths; properly used and stored
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46 Warewashing facilities, installed, maintained, used, test strips
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53 Physical facilities installed, maintained, and clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale