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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | Fat Mo's Burgers | Food Service Establishment Inspection | Routine

Fat Mo's Burgers

298 Sam Ridley Pkwy. Suite 160 Smyrna, TN 37167

Food Service Establishment Inspection | Routine

August 19, 2024 | View Original Inspection PDF
Score & Grade: 62 Grade:
Observations & Corrective Actions

1: No Ansi certified manager present. Due to numerous priority item violations observed, active managerial control with kitchen operations needs improvement.

4: Observed cigarette buds in 3 comp sink. See photo attached. Observed cartons of cigarettes on shelf with food products.

11: Gnats in bag of burger buns and mold on several pieces of buns. Unpackaged burger patties in freezer has freezer burn, see photo attached. A warning letter will be requested.

14: 3 comp sink not set up. Drain plugs were inoperable. PIC was instructed to set up 3 comp sink. PIC used wiping cloths to plug drain (see photos). PIC did not properly set up the 3 comp sink to wash, rinse and sanitize. PIC set up the sanitizer section in the wash sink with Cl and water. PIC tested the sanitizer using Cl test strips. The reading was between 10 and 25 ppm. Discussed proper set up of 3 comp sink and ware-washing. Build up of pink substance on inside panel of ice machine.

20: Mayonnaise, mustard and tartar sauce was opened according to PIC yesterday. Mayo, mustard and tartar sauce was temped at 71°F. They were located on the shelf and PIC stated that they were not refrigerated after opening. Instructions on All containers required the condiments to be refrigerated after opening. See photos. Embargoed all 3 bottles, approximately 3 gallons.

20: Sliced tomatoes observed to be located on prep table. Temped at 59°F. PIC stated that they were prepped this morning at 10:30 am and proceeded to throw them into the trash. Discussed proper cold holding procedures to cool tomatoes.

26: Bottle of peroxide located next to food product on shelf.

36: Observed roaches in backroom area near shelf on wall located near onions.

37: Employee drinks located on shelf with food products in prep kitchen. Box of cigarettes and two employee purses located on shelf with food products. Container of onions, several boxes of single server use containers located directly on floor and not 6-inches off the floor.

39: Wiping cloths were dirty and left on counter tops. Discussed proper storage of wiping cloths in sanitizer solution between uses.

45: Pieces of Rubber around left door of RIC 2 is separated and detached. Pink residue located on flap inside ice machine.

46: Drain plugs are inoperable in all 3 sinks of the 3 comp sink. PIC using wiping cloths to plug drains. (See photo)

47: Excessive grease and dirt build-up on equipment and floor near fryers and grill top.

53: Excessive dirt build-up on floors, walls and ceilings.

Additional Comments

A follow-up inspection will be completed within 10 days to verify all priority item violations have been corrected.

Will send op applicable food safety fact sheets and discuss a food safety plan with op regarding repeat violations.

A warning letter will be requested for repeat violation.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
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
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
OUT
11 Food in good condition, safe, and unadulterated
Repeat
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NO
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
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Repeat
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Repeat
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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