2304 Murfreesboro Pk Nashville, TN 37217
Food Service Establishment Inspection | Routine
7: 1200-23-01-.03(3)(a)1.(ii) Employee touching raw broccoli with bare hands
8: 1200-23-01-.06(3)(a) No hot water at handsink by prep cooler
19: 1200-23-01-.03(5)(a)6. Parmesan cream sauce at 85F on steamwell. Must be at 135F or above
Ca reheated to 173F
20: 1200-23-01-.03(5)(a)6. Potato salad at 44F,ham at 46F on salad bar. Must be at 41F or below
37: 1200-23-01-.03(3)(b)1. Employee drink stored on prep table
47: 1200-23-01-.04(6)(a)1.(iii) Inside of reach in freezer is dirty
47: 1200-23-01-.04(6)(a)1.(iii) Door gaskets dirty on reach in cooler
47: 1200-23-01-.04(6)(a)1.(iii) Inside of ice cream freezer is dirty
48: 1200-23-01-.05(1)(c)2. No hot water available at faucet of 3 comp sink
53: 1200-23-01-.06(5)(b)1. Floor under equipment is dirty
53: 1200-23-01-.06(5)(b)1. Fan guards dirty in walk in cooler
57: 1200-32-01-.03(1) No smoking signs not posted at all entrances into the building
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
