649 S Mt.Juliet Rd Mount Juliet, TN 37122
Food Service Establishment Inspection | Routine
6: Employee not properly washing hands before putting on gloves to start prep work on vegetables.
8: Hand sink in rear kitchen area does not have paper towels
21: Sauces made in restaurant not date marked in wic
22: Sushi rice did not have time out on container when starting inspection
33: Fish being thawed on top of chest freezer and counter top. Fish being thawed in sealed package and states to open before thawing.
34: No thermometer in rif
35: Squeeze bottles on line not labeled. Large containers in dry storage not labeled
36: Gnats and other bugs in kitchen
37: Container in dry storage left uncovered and not labeled
39: Wiping cloth left laying on cutting boards through out kitchen
41: Utensils for cooking stored in room temp water. Scoop handle down in white substance in dry storage.
42: Glasses stacked wet by drink station
45: Severely grooved cutting boards through out kitchen
55: Permit posted in kitchen moved during inspection
57: Missing no smoking sign
3: Missing no smoking sign at front door
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
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
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
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
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
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
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.
Observations
No
58 Tobacco products offered for sale
Compliant
