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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 | Dali Food Mobile Food Est | Food Service Establishment Inspection | Routine

Dali Food Mobile Food Est

3550 Lavave Lane Murfreesboro, TN 37129

Food Service Establishment Inspection | Routine

April 12, 2024 | View Original Inspection PDF
Score & Grade: 75 Grade:
Observations & Corrective Actions

1: No certtified manager present on mobile. Pic was unable to discuss food temperatures and basic food safety practices.

2: Unable to discuss food borne illnesses and their symptoms. No policy present.

6: Did not observe any hand washing due to no water being available on unit. Numerous tasks were changed. Avised op to stop food prep and taking orders due to no water available.

8: No running water available to wash hands at hand washing sink. This violation has been noted on two consecutive inspections. Permit could be up for revocation.

14: Pic not able to wash, rinse, and sanitize dishes due to no water. Pic did not understand that cl was used to properly sanitize dishes. Pic stated they only use the soap detergent to sanitize.

31: Bag of beans and pulled chicken left sitting out unattended. Pic stated they prepped with these foods about an hour ago. Discussed the importance of keeping these foods in a temp control environment and to not leave sitting out.

46: No santi test strips available.

Additional Comments

Mobile food truck is closed due to no running water available. Op stated they were having electrical issues and could not turn water on. Advised op that the truck must remain closed until reinspected and approved to open by this department. Op stated they will have maintenance come out today to fix. Op understands they can not serve or open food fruck back up until approval.

*Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.

Will discuss a food safety plan to gain better managerial control over food operation.

Will request a warning letter for repeat violations.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
6 Hands clean and properly washed
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
Repeat
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
OUT
14 Food-contact surfaces: cleaned and sanitized
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
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
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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