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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 | PHO 64 | Food Service Establishment Inspection | Routine

PHO 64

6773 Stage Road Bartlett, TN 38134

Food Service Establishment Inspection | Routine

October 12, 2023 | View Original Inspection PDF
Score & Grade: 77 Grade:
Observations & Corrective Actions

7: Employee touch limes with bare hands.

14: Fountain drink nozzles have build up. Please wash rinse and sanitize. Ice machine has a small amount of pink build up. Please wash rinse and sanitize.

26: Unlabeled spray bottle up front with blue substance

35: Unlabeled food. (Lemon grass,salt,Cooked shrimp,cook beef,cooked chicken,soup base,lettuce,onion,noodles

37: Open bag of flour and panko. Please keep bag of food properly closed / sealed. Food is in a big container but container lid is not on top of bags to prevent contamination Boxes of food is on floor in walk in freezer.

37: Uncovered container of crumbs, soup, broccoli ,zucchini ,green onion,mushrooms

38: Employee is not wearing a hair restrain while handling food.

39: Wiping cloths sitting at cold holding table ,on counters and on cutting board. Please place wiping clothes in sanitizer bucket.

41: Plastic bowl was found in panko. Please do not use as a scoop. Scoop must have a handle and handle can not touch food.

45: Reach in cooler(Pepsi cooler) gasket is damage. Its hard to close left door

47: Grease build up on pipes behind freezer. Grease build up on side of fryers.

53: Walls and ceilings are stained. Grease build up on wall behind fryers. Grease build up on floor near fryers.

Additional Comments

I observed 4 spring rolls sitting on counter wrapped in plastic. I asked PIC why is tis food sitting on the counter and he replied its a call in order for customer. I asked how long has this food been sitting out and he said 30 minutes. I took temperature of roll and it temperature was 74 degrees F. I told him that this food can not sit out. It has to be cold held or hot held. I told him to place food back in refrigerator until customer comes to pick up food.

Cooling Method:
The cooling process does not start until food reaches 135 degrees F. Once food reaches 135 degrees F, you have 2 hours to get food to 70 degrees F. If food does not reach 70 degrees F within 2 hours, you must reheat food to 165 degrees f or discard food. Then you will start the cooling process over if you choose to reheat food. Once food reaches 70 degrees F ,then you have 4 hours to get to 41 degrees F.
A probe thermometer must be used in order to cool down food properly.

I was told that all cooked food in refrigerators were cooked this morning. If food is left over at the end of the day ,they discard it. All vegetables are prepped every morning

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
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
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
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
IN
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
38 Personal cleanliness
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
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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