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

Sekisui

1120 Houston St. Suite-150 Chattanooga, TN 37402

Food Service Establishment Inspection | Routine

January 14, 2020 | View Original Inspection PDF
Score & Grade: 75 Grade:
Observations & Corrective Actions

1: 1200-23-01-.02(1)(c) Active managerial control not provided for foodborne illness risk factors at time of inspection. Adequate demoostration of knowledge regarding food safety not provided.

8: 1200-23-01-.06(3)(a) No paper towels provided at hand basin at wait station.

14: 1200-23-01-.04(6)(a)1. Numerous food/non food contact surfaces dirty throughout prep/cookline/dishwashing areas. Adequate cleaning/sanitizing frequency not provided. Discussed proper cleaning methods as well as recommending detailed cleaning lists to ensure kitchen areas are properly maintained.

33: 1200-23-01-.03(5)(a)3. Raw, TCS foods thawing at room temperature. Advised on proper thawing procedures.

34: 1200-23-01-.04(2)(d)9. Cooling/freezer units missing thermometers.

36: 1200-23-01-.05(5)(k) Insect activity noted in prep areas.

39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on working surfaces and not in sanitizer solution.

42: 1200-23-01-.04(9)(c)1. Clean dishes stored on dirty surfaces.

43: 1200-23-01-.04(9)(c)1. Single service products stored on floor at wait station. Must be 6” off floor.

45: 1200-23-01-.04(1) Shelving rusted/poor repair in walk in cooler.

46: 1200-23-01-.04(5)(a) Dish machine and dish racks soiled/dirty.

47: 1200-23-01-.04(6)(a)1.(iii) Numerous food/non food contact surfaces dirty.

48: 1200-23-01-.05(1)(c)2. Hot water not provided at hand basin by ice machine. Cold water not provided at wait station hand basin.

53: 1200-23-01-.06(5)(b)1. Floors/walls dirty behind/underneath equipment.

Additional Comments

No comments

Observations
(1) Supervision
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
NO
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
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
Observations
(9-12) Approved Source
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
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
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)
NO
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
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
(33) Food Temperature Control (3)
OUT
33 Approved thawing methods used
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
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
(43) Proper Use of Utensils (3)
OUT
43 Single-use/single-service articles; properly stored, used
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(46) Utensils and Equipment (2)
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(48) Physical Facilities
OUT
48 Hot and cold water available; adequate pressure
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