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| Tennessee Department of Health | STORMING CRAB KITCHEN | Food Service Establishment Inspection | Routine

STORMING CRAB KITCHEN

2125 GALLATIN PK N Madison, TN 37115

Food Service Establishment Inspection | Routine

April 1, 2022 | View Original Inspection PDF
Score & Grade: 64 Grade:
Observations & Corrective Actions

1: PIC not knowledgeable of cooked food temperature, temperature holding requirements, employee sick policy, or controlled critical violations. CA: recommend basic food safety course and provide some handouts via email for visual aid to all employees

2: No employee sick policy nor is PIC knowledgeable of foodborne symptoms and illnesses. CA: train and send email of copy

6: Observed multiple employees enter kitchen from outside without washing hands. CA: train to wash hands after entering kitchen from outside, touching raw foods, handling dirty dishes and trash.

8: Knob for hot water is broken at hand sink near dish machine. CA: PIC states she will call today to get it fixed.

14: PIC states they only use sanitizer spray to disinfect surfaces. CA: train wash rinse sanitize method

18: Cooked potatoes cooked yesterday reading 44-53F in cooler. Observed containers of cooked potatoes cooled by stacking ontop of one another in cooler. CA: embargo containers reading over 41F and train proper cooling methods.

20: Crab legs sitting out room temp reading 55F. PIC states received 10:40am, CA: employee placed crab into walk in cooler to keep 41F or below

26: Single service items stored near chemicals on bottom shelf of silverware table. CA: PIC removed and stored separately

26: Multiple mislabeled chemical bottles. CA: label bottles with different chemicals

26: Unlabeled chemical bottle spray stored underneath dish machine. CA: labeled on site

37: Personal food items inside pepsi cooler stored above customer food.

39: Wash cloth bucket stored on ground

40: Observed employee cutting raw potatoes to cook without washing first.

45: Cutting board used to cut seafood bread excessively worn.

Additional Comments

No comments

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
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
IN
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
40 Washing fruits and vegetables
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
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