13020 Old Hickory Blvd Antioch, TN 37013
Food Service Establishment Inspection | Routine
8: 1200-23-01-.06(3)(a) (IN): All handsinks are properly equipped and conveniently located for food employee use.
13: Raw bacon and raw chorizo stored above ready to eat foods in walk in cooler.
Ca moved bacon and chorizo to bottom shelf
13: Boxes of Raw chicken stored sitting against the side of a pot of beans
Ca moved beans
13: Container of raw beef sitting on top of case of beer
Ca moved raw beef to bottom shelf
20: 1200-23-01-.03(5)(a)6. Carnitas at 58F in walk in cooler. Must be at 41F or below. They were cooked yesterday.
Ca threw away
Ca threw away
21: 1200-23-01-.03(5)(a)7. No date mark on frozen cooked shredded chicken in walk in freezer. Must date with prep date and date in which it is frozen.
31: 1200-23-01-.03(5)(a)5. Cooling beans cooked this morning in large pot.
Ca had them break down beans into smalker containers and put in ice bath
36: 1200-23-01-.05(5)(k) Small flies present around drink machine
36: 1200-23-01-.05(5)(k) Mouse droppings on storage shelves
36: Roach crawling on low boy cooler
37: Fan guards dirty in walk in cooler
37: Lots of opened employee drinks in prep cooler
42: Clean Utensils stored in dirty container
45: Severely worn cutting board
47: Can opener blade is dirty
47: 1200-23-01-.04(6)(a)1.(iii) Fountain drink nozzles are dirty
47: Inside of ice machine is dirty
47: Shelves dirty in walk in freezer and lined with cardboard
47: Shelves dirty in walk in cooler
49: Slow draining handsink by back door
50: Wastewater leaking onto floor from drainpipe of 3 comp sink
50: Wastewater leaking into floor from drainpipe of hand sink
53: 1200-23-01-.06(5)(b)1. Floor dirty in storage room
53: Floor tiles are missing
53: 1200-23-01-.06(5)(b)1. Floor dirty throughout under equipment
53: Floor in walk in freezer is damaged
53: 1200-23-01-.06(5)(b)1. Fan guards dirty in walk in cooler
53: 1200-23-01-.06(5)(b)1. Fan mounted to wall is dirty
57: 1200-32-01-.03(1) No smoking signs not posted at all entrances into the building
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
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
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
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
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
