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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 | Teriyaki Madness | Food Service Establishment Inspection | Routine

Teriyaki Madness

5619 Franklin Rd Unit B Murfreesboro, TN 37128

Food Service Establishment Inspection | Routine

November 5, 2024 | View Original Inspection PDF
Score & Grade: 69 Grade:
Observations & Corrective Actions

1: Pic is not an ANSI certified kitchen manager. Due to high amount of violations noted, pic does not have mangerial control of establishment. Pic needs knowledge and establish managerial control of establishment.

2: No employee illness policy available. Pic unaware of symptoms and reportable diagnosis. Emailing employee illness fact sheet. Discussed with pic.

6: No hand washing observed during inspection when employees changed tasks. No one could wash their hands properly due to not having hand soap at the hand sink across from 3 comp sink and beside prep sink, and there wasn’t any disposable hand towels at first hand sink. Pic provided soap to hand sink beside prep sink and disposable hand towels to the first hand sink in the kitchen.

8: Hand sink beside prep sink and 3 comp sink had a container stored in them. Pic removed containers.

8: No soap at hand sink beside prep sink and across from three comp sink. Pic provided soap to hand sink beside prep sink.

8: No single use hand towels at front hand sink. Pic provided single use hand towels to hand sink.

14: Employee washing containers in 3 comp sink, however when he went to sanitize the containers he would rake water across the containers then place them above the 3 comp sink to dry. Discussed containers must have contact time with the sanitizer to prooerly sanitize containers. Emailing fact sheet.

26: Spray bottles with clear liquid inside located up front at register not labeled. Properly label all spray bottles.

31: Marinated cooked chicken and regular cooked chicken in prep cooler was in the cooling process. Discussed cooked chicken must be properly cooled down to 41°F prior to placing in prep cooler. Pic removed containers of chicken from prep cooler and placed them in wic to cool down to 41°F before placing them back in prep cooler.

33: Raw beef sitting out thawing at 3 comp sink.

42: Wet stacking of containers above 3 comp sink.

57: There is no No smoking sign or international no smoking symbol posted on door leading into restaurant.

Additional Comments

Provided applicable fact sheets to operator regarding observed priority item violations. Translated on pic's phone.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
8 Handwashing sinks properly supplied and adequate
COS
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
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
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
33 Approved thawing methods used
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
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