Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Owen Brennan's Restaurant
6150 Poplar Ave., STE 150 Memphis, TN 38119
Food Service Establishment Inspection | Routine
May 8, 2024
| View Original Inspection PDF
Observations & Corrective Actions
27: No HACCP plan in place for ROP. Advise PIC to contact TN department of health for instructions on HACCP plan.
34: Missing thermometer in prep cooler and walk in cooler. Please provide thermometers for all cooling units.
35: Unlabeled food containers.
37: Uncovered food in coolers.
39: Wiping cloths improperly stored. Must store in sanitizing bucket.
42: Clean plates and bowls improperly stored upright. Muat invert.
45: Grills and ovens need cleaning. Cutting boards need cleaning. Coolers need cleaning. Please wash, rinse, and sanitize. Walk in cooler door needs repairing.
53: Stained and dusty ceiling tiles. Floors need cleaning.
54: Blown light bulb underneath vent hood.
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
34 Thermometers provided and accurate
Observations
35 Food properly labeled; original container, required records available
Observations
37 Contamination prevented during food preparation, storage and display
Observations
39 Wiping cloths; properly used and stored
Observations
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
53 Physical facilities installed, maintained, and clean
Observations
54 Adequate ventilation and lighting; designated areas used