175 Lafayette St Nashville, TN 37210
Food Service Establishment Inspection | Routine
8: No soap and paper towels at the outside bar
Corrective Action: PIC resupplied
16: Chicken cooked off grill only cooked to 162F
Corrective Action: asked chef to re cook item and cooked to 169F
18: Mashed potatoes, collard greens, and grilled onions have been sitting out for 3 hrs and temperature readings were 71-81 /c.a embargo 10lbs
21: Cream cheese and spinach stuffing made with leafy greens and shredded mozzarella cheese with date of 4-13 and today is 5-3/ c.a embargo product
36: Door propped open with flying insects observed in kitchen
37: Personal water bottles stored in food prep areas
41: Entire scoops are submerged into flour products
50: Waste water leak coming from pipe that comes from 3 comp sink line
53: Observed cracked areas of floor in kitchen collecting standing water
57:
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
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
OUT
16 Proper cooking time and temperatures
COS
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
41 In-use utensil; properly stored
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
Yes
1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.
Compliant
Observations
Yes
58 Tobacco products offered for sale
Compliant