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| Tennessee Department of Health | Il Forno | Food Service Establishment Inspection | Routine

Il Forno

1414 3rd Avenue South Suite 104 Nashville, TN 37210

Food Service Establishment Inspection | Routine

December 21, 2022 | View Original Inspection PDF
Score & Grade: 68 Grade:
Observations & Corrective Actions

7: 1200-23-01-.03(3)(a)1.(ii) Employee seen handling/plating cured meats without gloves. CA: trained Person in charge, ready-to-eat foods should be handled with gloves

8: 1200-23-01-.06(3)(a) No paper towels or soap at hand sink in bar area. CA: soap and paper towels supplied to hand sink

17: 1200-23-01-.03(4(c) Meatballs reheating in steam table. CA: meatballs moved to stove to reheat to 165F

21: 1200-23-01-.03(5)(a)7. Several containers of cooked chicken stored more than 24 hours in walk-in cooler without date marking. CA: trained Person in charge, date markings added to TCS foods

23: 1200-23-01-.03(6)(c) Asterisks needed on menu with consumer advisory. CA: asterisks added to menu, a follow-up will be conducted to check menus

26: 1200-23-01-.07(1) Chemical spray bottles without labels. CA: chemicals labeled

26: 1200-23-01-.07(2)(a) Chemical spray bottles stored with food items in bar area. CA: chemicals moved

33: 1200-23-01-.03(5)(a)3. Chicken thawing in 3 compartment sink with no running water.

37: 1200-23-01-.03(3)(b)1. Food stored directly on floor in walk-in cooler

41: 1200-23-01-.04(6)(b)1.iv Ice machine scoop handle touching ice directly

42: 1200-23-01-.04(9)(c)1. Wooden spoon at prep table is damaged and broken at the end

45: 1200-23-01-.04(1) Cutting boards are worn out

53: 1200-23-01-.06(5)(b)1. Ceiling has dust build-up

57:

Additional Comments

No comments

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
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