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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 | Lemongrass Thai Sushi | Food Service Establishment Inspection | Routine

Lemongrass Thai Sushi

220 Veterans Pkwy., STE L Murfreesboro, TN 37128

Food Service Establishment Inspection | Routine

December 11, 2024 | View Original Inspection PDF
Score & Grade: 69 Grade:
Observations & Corrective Actions

1: Due to high amount of priority violations, active managerial control is needed. Pic unavle to correctly discuss proper cooking temperatures.

2: Pic cannot discuss symptoms and diagnosis that require exclusion, no policy on hand.

6: Observed employee enter the kitchen and rinse gloved hands at the hand sink that is missing soap. Corrected by notifying pic and discuss good handwashing practice , pic hand employee remove gloves and go to the sink with soap to properly wash hands.

8: Observed soap missing from the hand sink located between the fridge and the 3comp. Pic stated they get it from Sams, and sams was out if the refills. Discussed finding alternative options for soap and paper towels.

18: Observed two containers of curry, one red the other green. Both contain coconut milk. Both containers at 47°f. Pic confirmed with cook that they have been in the cooler since prep yesterday afternoon. Can of coconut milk states to keep refrigerated after opening. Corrected by embargoing approximately 2 gallons each. And discussing better cooling practices.

18: Observed raw beef in ric at 47°f, pic stated it was cut around 2pm yesterday and verified with the cook that it has been in the cooler since. Corrected by embargoing 10lbs of beef.

22: Observed spring roll and fried ragoons on the counter and at 69°f and 102°f respectfully. Pic stated they were on time and pointed to their record boards. Board had yesterday’s date and afternoon times. Corrected by embargoing a total of 3lbs and discussing proper use of the policy.

26: Observed two unlabeled spray bottles outside kitchen. Pic stated it was bleach. Corrected by pic labeling.

31: Equipment used to cool slightly elevated above 41°f, pic stated cooling proceedures are leaving items out for a hour or so until food is at room temoerature and then placing in cooler. Not time and temperature checks are taken.

33: Raw shrimp left thawing in a container of water under orep area. Raw tune in vacuum seals started thawing with seal intact, tuna still frozen so pic allowed to open the package and continue thawing.

53: Dust and debris build up in vents in kitchen.

Additional Comments

No comments

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
COS
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
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
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
COS
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
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
33 Approved thawing methods used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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