4199 NOLENSVILLE PK Nashville, TN 37211
Food Service Establishment Inspection | Routine
1: PIC does not have Active Managerial Control of food systems in FSE. CA: trained/talked PIC.
7: Employee making sandwiches with bare hands. CA: trained employee.
8: No soap at the hand sink. CA: Pic went to the store to buy. Provided during inspection.
8: Ready to eat food (cut avocados)stored in the hand sink. CA: food discarded
13: Raw chicken stored on top of boxes with beers in the walk in cooler. CA: raw chicken was moved to another shelf.
13: Raw beef stored next to container with seasoning. CA: raw beef was moved to another area.
19: Beans with sausage @ 100 F stored under the grill. CA: discarded 0.5 lb.
19: Chicken @ 98 F and pork @ 110 F in steam table. CA: discarded 0.5 lb.
20: Cut lettuce @ 45 F and fresh cheese @ 48 F in Prep cooler. CA: moved to another cooler.
20: Cooked beef @ 83 F and pork @ 46 F in top Prep cooler since yesterday. CA: trained pic. Beef was discarded. 2 lb.
20: Pork @ 44 in refrigerator in storage area.
21: Cook food stored in the refrigerator since yesterday without date marking. CA: trained pic. Date was marked on cooked food.
34: No visible thermometer in Prep cooler.
37: Raw beef stored on the floor.
43: Single service containers stored outside of the food truck without protection.
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously 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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
