710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
HENRIETTA RED RESTAURANT
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
14: Low temperature dish machine reading 0 initially. Corrective Action: discovered tubes for chlorine and detergent were mixed up. After switching and priming reached 50 ppm chlorine.
22: Time policy missing at time of inspection. Some product on top of prep station such as beans were out of temperature and did not have start time. Also observed some yougurt without start time as well. Corrective Action: reviewed TPHC policy requirement for food products and proper marking and disposal. Current food out of temperature was cooled or placed in better ice bath, or time stamped.
30: Observed the vacuum sealing of fish which is not allowed by the state of tennesee. 25 lbs of fish frozen in vacuum sealed bags disposed.
37: Personal drinks stored over food storage at prep line.
41: Utensils stored in standing water
Additional Comments
Observed some sanitizer buckets stored on floor at time of inspection. Observed employee food stored above customer food in walk in cooler with metal sheet pan under. Discussed that this product if raw still needs to be stored below to prevent contamination. Reviewed and discussed avoiding wet nesting.
Oysters flow in kitchen:
Oysters get delivered daily except for Sunday. Monday ,Wednesday, and Friday are golf oyster days. Tuesdays and Thursdays and east and west coast oyster days. Saturday is east and golf oysters.
Oysters are typically cleaned day of receipt. The bags are placed in metal pans and labeled with receiving date and stored in walk in cooler. Observed that these pans are stored without tops, so bottom of pans touch product below. These batches are then taken out and brought to 3 compartment sink where they are cleaned by storing in perforated metal pans and ice and then spraying over with hose. Cleaned batches are taken back to walk in cooler, and batches that have not yet been cleaned are just left in pans with original packaging. Walk in cooler has sufficient cold holding at time of inspection and has not been out for maintenance recently. During service the cleaned oyster pans are transferred to oyster preparation area. Sufficient hand washing and cold holding at time of inspection. The oysters are placed in wire baskets and then nestled down in ice in large ice holding table. Over time more ice is added to the ice holding table to help maintain temperature. Oysters are removed from ice and shucked and have garnishes and other sides placed and plated before being sent to tables.
See attached investogation. Sheet and photos for more information. Tags recorded at time of inspection as well.