36: Back door propped open at beginning of inspection.
39: Wiping cloths that are dirty and we stored in counters and not in sanitizer bucket.
50: Waste from grease interceptor In front parking lot spots had grease leakage yesterday according to person in charge. After running water at 4 sinks for 8 minutes straight; no backwash or overflow observed at sinks inside facility or coming from manhole cover in parking lot. Notice given at time of inspection that metro water must be contacted to ensure all proper clean up procedures are followed and no other steps are required to ensure further compliance. Due to location of grease leakage residue is on floor of kitchen and lobby.
57: Missing no smoking signage at time of inspection at front of facility.
Additional Comments
Waste from grease interceptor In front parking lot spots had grease leakage yesterday according to person in charge. After running water at 4 sinks for 8 minutes straight; no backwash or overflow observed at sinks inside facility or coming from manhole cover in parking lot. Notice given at time of inspection that metro water must be contacted to ensure all proper clean up procedures are followed and no other steps are required to ensure further compliance. Due to location of grease leakage residue is on floor of kitchen and lobby.
Contact For Metro Water Andy Welch 615-862-4590
Missing no smoking signage at time of inspection at front of facility. Reviewed proper storage of single service items face down.
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
