710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
PHO 64
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
14: Drink machine nozzles are dirty and dr pepper nozzle has slime please wash, rinse and sanitize.
19: Improper hot holding. Container of Cooked chicken and cooked beef are stored on shelf and is not maintaining a temperature of 135 degrees Fahrenheit are above
20: Improper cold holding. Cooked shrimp has ice inside container but is not maintaining a temperature of 41 degrees Fahrenheit or below.
26: Unlabeled spray bottle of windex. Unknown spray bottle near 3 compartment sink
35: Most of their food containers are not labeled. (Soups,shrimp,beef,chicken,onion,peppers ,lettuce ,mushrooms ,ect)
37: Uncovered containers of beef soup, container of bean sprouts ,container of eggroll sauce.
37: Boxes of noodles stored on the floor
38: Employees are not wearing hair restraints while handling food.
39: Wiping cloth stored at cold holding table. Please put wiping cloth in sanitizer bucket.
45: Kenmore reach in freezer outside door is dirty and shelf on inside has spilled food. Central reach in cooler has spilled food on bottom shelf. Please wash,rinse and sanitize
45: See through cooler (that has pepsi on top) left sliding door does not close completely
47: Grease build up on fryers. The Shelf microwave is sitting on is dirty.
53: Grease build up on walls in kitchen,especially near fryers. Ceiling tiles are stained in kitchen. Dust on ceiling tiles near vents
53: Establishment is renovating by putting new flooring in ,but flooring is not complete
54: Missing ventilation hood filters.
Additional Comments
Cooked beef and chicken are sitting on counter. Even though the chef reheats food per customer order, the food has to be hot held (135 degrees Fahrenheit or above) or cold held(41 degrees Fahrenheit or below ). Chicken was 112 degrees Fahrenheit and the beef was 90 degrees Fahrenheit.
When I asked the chef how long has it been since he cook this food, he replied 7 minutes.
There is a container of lettuce sitting on counter accross from grill not under temperature control. Also a container of shrimp with ice inside,but uts not reaching proper cold hold temperatures.
When i asked manager about spray bottle near 3 compartment sink he said he use it to soak his metal containers that has burned food stuck on it. He threw the original bottle away, so im not sure what the exact chemical is inside bottle
Manager stated that they do not use commercial dishwasher. The only use the 3 compartment sink to wash dishes.
Educated manager on Time as a public heath. I informed him that he must have a written procedure for all foods that he plans to leave on counter if he doesn't want to keep food under temperature control.