2010 SCARRITT PLACE Nashville, TN 37203
Food Service Establishment Inspection | Routine
6: 1200-23-01-.02(3)(a) Observed employee washing hands without soap. CA: trained employee and Person in charge
8: 1200-23-01-.06(3)(a) No soap at hand sink in kitchen. No paper towels in womens restroom. CA: All hand sinks properly supplied
13: 1200-23-01-.03(3)(b)1. Raw chicken stored above raw fish in reach-in fridge. CA: raw fish moved to top shelf
19: 1200-23-01-.03(5)(a)6. Chicken strip on prep table @ 119F. CA: embargoed
33: 1200-23-01-.03(5)(a)3. Frozen chicken thawing in standing water at 3 compartment sink
35: 1200-23-01-.03(5)(a)7. Several bulk containers of flour without labels.
36: 1200-23-01-.05(5)(k) Flies observed in kitchen
43: 1200-23-01-.04(9)(c)1. Boxes of single-use items stored directly on floor in back storage area.
45: 1200-23-01-.04(1) Inside of reach-in fridge is damaged, bottoms of prep tables are rusty
53: 1200-23-01-.06(5)(b)1. Grease build-up on walls and floors throughout kitchen.
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
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
