Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Huey's

1771 N. Germantown Pkwy Cordova, TN 38018

Food Service Establishment Inspection | Routine

March 25, 2022 | View Original Inspection PDF
Score & Grade: 73 Grade:
Observations & Corrective Actions

6: Employees changing stations and not washing their hands.

13: Onions stored under salmon and tuna in cooler.

14: Cutting boards on line need to be replace, buffed or sand down. It is stained and have too many grooves.

20: Improper cold holding temperatures.

21: Improper date marking on ready to eat foods.

34: No thermometer in deep freezer.

35: Food not properly labeled thats not in original container. Sugar, onions, flour

37: Food stored on floor in freezer and storage.

39: Sanitizer bucket did not have enough sanitizer. Wiping cloths should be stored in sanitizer bucket.

42: Scoop stored in container of seasoning. Ice scoops and food scoops should be properly stored and not stored inside ice or food container.

44: Employees are not changing gloves when they change tasks.

45: Cutting boards on shelf have too many grooves.

53: Floors by line in kitchen needs to be swept and mop.

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
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
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
IN
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
(13) Protection from Contamination
OUT
13 Food separated and protected
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(39) Prevention of Food Contamination (4)
OUT
39 Wiping cloths; properly used and stored
Observations
(42) Proper Use of Utensils (2)
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
(44) Proper Use of Utensils (4)
OUT
44 Gloves used properly
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant