400 11th S. Ave. Nashville, TN 37203
Food Service Establishment Inspection | Routine
8: 1200-23-01-.06(3)(a) Hot water missing from hand sink by breading prep cooler.
13: Raw Bacon stored above sauces in walk in cooler.
C/A: moved bacon to proper storage.
14: 1200-23-01-.04(6)(a)1. High temp Dish machine reading 0F. C/A: using triple sink until maintenance on it
20: 1200-23-01-.03(5)(a)6. Eggs stored under stovetop on counter. C/A: moved back to cooler.
26: 1200-23-01-.07(2)(a) Bottle labeled with sanitizer on shelf with food items and on top of dish machine.
C/A: moved bottles
35: 1200-23-01-.03(5)(a)7. Unlabeled container of white powder by ice machine.
37: 1200-23-01-.03(3)(b)1. Personal items stored above prep cooler
41: 1200-23-01-.04(6)(b)1.iv Pan being used as scoop in container by ice machine
45: 1200-23-01-.04(1) Condensation leak in bottom of prep cooler.
Heavy ice buildup in walk in freezer
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
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
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
NO
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
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
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
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
