5628 Nolensville Road Nashville, TN 37211
Food Service Establishment Inspection | Routine
6: 1200-23-01-.02(3)(a) Employee observed washing hands in 3 compartment sink. CA trained
7: 1200-23-01-.03(3)(a)1.(ii) Employee observed touching ready to eat food with bare hands.
13: Raw Shrimp stored in walk in cooler on top of ready to eat food. Raw chicken stored in walk in cooler on top of vegetables. CA moved and trained
14: 1200-23-01-.04(6)(a)1. Employee observed washing dishs without sanitation step. CA trained and cleaned.
21: 1200-23-01-.03(5)(a)7. No date marking system in place. CA trained
26: 1200-23-01-.07(2)(a) Medicine stored over food ingerdients. CA trained and moved
31: 1200-23-01-.03(5)(a)5. Potatoes cooling on counter at 100F
45: Shelves are not easily cleanable
47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup on inside of coolers, freezer and kitchen equipment
53: 1200-23-01-.06(5)(b)1. Missing floor tiles and ceiling tiles. Vent hood is dirty.
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
OUT
6 Hands clean and properly washed
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
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
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
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
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
