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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 | NASHVILLE UNDERGROUND KITCHEN | Food Service Establishment Inspection | Routine

NASHVILLE UNDERGROUND KITCHEN

105 BROADWAY Nashville, TN 37201

Food Service Establishment Inspection | Routine

September 25, 2024 | View Original Inspection PDF
Score & Grade: 72 Grade:
Observations & Corrective Actions

6: Employee observed handling raw poultry, changing gloves, and handling ready to eat buns without washing hands. CA: proper hand washing discussed.

11: Can of tomato paste in prep area Low-boy cooler with visual spoilage. CA: embargo.

14: Low-temperature dish washer reading 0ppm chlorine. CA: 3-compartment sink set up and reading 50ppm chlorine.

20: Coleslaw in ice table at expo station reading 45°F. CA: moved to expo two-door Reach in cooler.

20: Carton of half and half on roll cart in prep area reading 49°F. CA: moved to prep area Low-boy cooler, and discussed reducing the length of time potentially hazardous food is exposed to ambient temperatures.

21: Sausage gravy, alfredo sauce, and cooked collard greens in Walk in cooler held in excess of 7 days. CA: embargo.

21: 2 half gallon containers of bittermilk in prep area Low-boy cooler opened over 24 hours prior not date marked. CA: date marked.

34: No visible thermometer in salad Preptable-cooler.

34: No visible thermometer in prep area Low-boy cooler.

34: No visible thermometer is pantry Preptable-cooler.

35: 2 unlabeled ingredient bins - one containing a white powder, and one containing a beige powder - under prep table in back prep area.

37: Employee personal bags and clothing stored on ingredient bins and on shelf in back prep area.

37: Scoop handle touching product in middle ingredient bin in back prep area.

37: Employee drink in bottle with screw top capnstored on top of shelf above prep table in back prep area.

39: Sanitizer buckets reading significantly below 150ppm QA.

39: Sanitizer bucket stored on floor throughout establishment.

39: Wet towel on prep table in back prep area.

41: Knife stored in the crevice between the rails and the side of the interior wall of the grill Preptable-cooler at cook line.

45: Multiple plastic cambros cracked from exterior to interior on dish rack above 3-compartment sink.

52: Excessive refuse surrounding trash compactor at waste collection area.

53: Fry three-door Low-boy cooler gaskets excessively dirty.

55: Permit covered by bar permit.

57: Front entrance lacks no-smoking sign.

Additional Comments

Discussed including a prep, freeze, and thaw date for cooked proteins that are frozen.

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
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
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
OUT
11 Food in good condition, safe, and unadulterated
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
NO
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
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
21 Proper date marking and disposition
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
39 Wiping cloths; properly used and stored
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
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
55 Current permit posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
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