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

Nobu Hibachi and Sushi

401 S. Mt. Juliet Rd Ste 155 Mount Juliet, TN 37122

Food Service Establishment Inspection | Routine

April 6, 2021 | View Original Inspection PDF
Score & Grade: 82 Grade:
Observations & Corrective Actions

20: Rice setting on counter not held in temp temped at 62. Meat in ric across from wic not in temp. Meat and rice thrown out during inspection. Discussed using a tilt policy for rice and getting cooler fixed. Meat will be kept in wic till cooler fixed.

21: Large white containers of dressings stored in wic not dated.

26: Dish detergent stored on top of chopsticks

35: Squeeze bottles not labeled by stove.

36: Back door left open during inspection

37: Case of ketchup stored on floor in dry storage. Container of rice left uncovered in dry storage.

39: Employee wiping dish upon coming out of dish machine.

41: Knife stuck between prep table and cooler

45: Severely grooved cutting boards through out kitchen

53: Food and grease debris build up under equipment in kitchen

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
IN
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)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
13 Food separated and protected
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
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
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and 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