972 MAIN ST Nashville, TN 37206
Food Service Establishment Inspection | Routine
1: PIC does not have Active Managerial Control of food systems in FSE. CA: train and food safety class was recommended.
8: No hot water in the women restroom. CA: follow up will be made within 10 days.
8: Food stored in the hand sink in prep area. CA: food moved to walk in cooler.
8: No soap at the hand sink in the dish wash area. CA: soap was provided.
8: No hot water at the hand sink in the kitchen (87F). CA: hot water provided
8: No splash guard by the hand sink on the hand sink in prep area. CA: follow up will be made within 10 days to check the correction of the violation.
8: No water available at the hand sink in the dish wash area. CA: water provided it was cut off underneath.
13: Raw beef stored above milk and ginger in the Walk in cooler. CA: raw beef moved out the Walk in cooler.
19: Beef @ 86F on shelf under steam table. CA: discarded 2lb.
19: Pork @ 62F on oven. CA: discarded 3lb.
19: Corn @ 105F on stove. CA: discarded.1lb.
19: Cooked chicken @ 55F, cooked beef @ 51F and shredded beef @ 46F in Walk in cooler. CA: discarded 60 lb.
19: Cheese @ 80F under steam table. CA: discarded 1 lb.
20: Cooked chicken 55 F, cooked beef @ 51F and cooked shredded beef @ 46 F in Walk in cooler. CA: discarded 80 lbs.
26: Weight loss pills, medicines and cascade detergent stored on top of drinks. CA: moved to another area.
33: Raw chorizo in standing water on prep table to be thawed.
34: No visible thermometer in walk in freezer
34: No thermometer in the freezer.
35: Containers with seasonings not labeled.
36: Back door does not have self closure device.
36: Outer opening in wall and ceiling in the storage area.
37: Personal uncovered drinks stored on prep table near clean dishes.
37: Boxes of food stored on the floor in walk in freezer
39: Sanitizer bucket without sanitizer.
41: Ice scoop stored on top of ice machine.
42: Wet utensils stored on shelf in prep area.
43: Boxes of single service articles stored on the floor.
45: Moldy cardboard on shelves in Walk in cooler.
45: Raw wood shelf above drink dispenser.
45: Cutting boards with many and deep cuts.
47: Dirty knives stored on magnet.
47: Can opener blade dirty in prep area.
49: Sprayer hose @ 3 compartment sink hanging below the rim level.
49: No backflow for hose at the hand sink in prep area.
50: Waste water leaking from hand sink onto the floor in the kitchen.
53: Dirty ceiling tiles throughout kitchen, drink service.
53: Black stains on wall behind 3 compartment sink.
54: Aprons stored on shelf with food in the kitchen.
54: Personal t shirt stored on shelf with food in the storage area.
55: Current permit not posted
56: Most recent inspection not posted.
57: “No Smoking” signs or the international symbols are not conspicuosly posted at every entrance.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
IN
6 Hands clean and properly washed
Compliant
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
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
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
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
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
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Observations
OUT
56 Most recent inspection posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant