579 Almaville Rd Smyrna, TN 37167
Food Service Establishment Inspection | Routine
1: Multiple priority violations occurred during inspection indicating an absence of managerial control. Cos by me sending them fact sheets
6: Observed employee discard red bull and than resumed food prep without washing hands first. Cos by discussing good hand washing practices with pic.
7: Cook is handling taco shells with bare hands preparing tacos than plating the food and handing to server. Cos by having employees wear gloves.
14: Sani bucket reading 0 ppm of sanitizer. Cos by having pic add bleach and reached 50 ppm of cl.
20: Bags of chicken in pc. Cos by having pic remove top portion of chicken and discard.
26: Employee bottle of pepto stored on shelf directly above small steamer with corn inside. Cos by discarding.
37: Employee can of red bull stored inside top portion of prep cooler directly above pans of food.
41: Scoop handle in chip bin is touching chips.
42: Plates on cook line are not stored upside down.
44: Employee with gloves on continues to handle dirty towel and resume food prep without changing gloves in between.
45: Cutting board being used to chop cilantro has deep knife gashes.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
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
OUT
6 Hands clean and properly washed
COS Repeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
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
COS
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
IN
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
COS Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
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
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
