Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

China Gourmet

321 Browns Ferry Rd Ste A1 Chattanooga, TN 37419

Food Service Establishment Inspection | Routine

February 14, 2022 | View Original Inspection PDF
Score & Grade: 82 Grade:
Observations & Corrective Actions

26: 1200-23-01-.07(1) Toxic cleaning items not properly labeled/identified. (COS).

34: 1200-23-01-.04(2)(d)9. No thermometer provided in chest freezer unit.

37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food products noted in walk in cooler unit.

41: 1200-23-01-.04(6)(b)1.iv In use utensils stored in standing water.

42: 1200-23-01-.04(9)(c)1. Clean dishes stored on dirty surfaces.

43: 1200-23-01-.04(9)(c)1. Single service products stored on floor. Must be 6” off floor.

45: 1200-23-01-.04(1) Chest freezer lid in poor repair. Shelving in poor repair in walk in cooler unit.

46: 1200-23-01-.04(5)(a) Stopper mechanism inpoor repair at triple sink. Sanitizing compartment not holding water as needed to properly sanitize dishes/utensils.

47: 1200-23-01-.04(6)(a)1.(iii) Numerous non food contact surfaces dirty.

50: 1200-23-01-.05(4)(c) Mop (greywater) disposed of on ground outside back door. Must dispose greywater Down sanitary sewer/dedicated mop sink.

52: 1200-23-01-.05(5) Garbage/refuse area dirty. Recommend pressure wash area as needed to remove build up of soiled areas.

53: 1200-23-01-.06(5)(b)1. Floors dirty behind/underneath equipment.

54: 1200-23-01-.06(3)(e) Designated areas not provided for personal items.

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
IN
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
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
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
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(42) Proper Use of Utensils (2)
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
(43) Proper Use of Utensils (3)
OUT
43 Single-use/single-service articles; properly stored, used
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(46) Utensils and Equipment (2)
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(50) Physical Facilities (3)
OUT
50 Sewage and waste water properly disposed
Observations
(52) Physical Facilities (5)
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant