Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Sekisui

1120 Houston St. Suite-150 Chattanooga, TN 37402

Food Service Establishment Inspection | Routine

April 18, 2022 | View Original Inspection PDF
Score & Grade: 86 Grade:
Observations & Corrective Actions

8: 1200-23-01-.06(3)(a) No handsoap/paper towels provided at handsink by ice machine. Hand sanitizer can not be used in lieu of handsoap. PIC provided paper towels and handsoap at handsink at time of inspection. (COS)

13: 1200-23-01-.03(3)(b)1. Raw chicken stored above cooked rice in low boy unit. Items were moved at time of inspection to reduce risk of cross-contamination. (COS)

31: 1200-23-01-.03(5)(a)5. Proper cooling method not provided for grilled chicken cooling in walk in cooler. Keep food items uncovered while in the cooling process to facilitate rapid cooling.

34: 1200-23-01-.04(2)(d)9. Unable to locate thermometers in freezer unit.

37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food items not currently under the cooling process noted in walk in cooler unit.

39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.

41: 1200-23-01-.04(6)(b)1.iv In-use utensil stored in standing water.

45: 1200-23-01-.04(1) Chest freezer lid in poor repair. Bulk foods not dispensed with durable scoops with handles.

47: 1200-23-01-.04(6)(a)1.(iii) Some non-food contact surfaces dirty in kitchen/prep area.

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
NO
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
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
COS
Observations
(9-12) Approved Source
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
(13) Protection from Contamination
OUT
13 Food separated and protected
COS
Observations
(14) Protection from Contamination (2)
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
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
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(31) Food Temperature Control
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(39) Prevention of Food Contamination (4)
OUT
39 Wiping cloths; properly used and stored
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant