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

URBAN FUSION ASIAN BISTRO

2015 Exeter Rd. Germantown, TN 38138

Food Service Establishment Inspection | Routine

June 22, 2022 | View Original Inspection PDF
Score & Grade: 81 Grade:
Observations & Corrective Actions

14: 1200-23-01-.04(6)(a)1. Ice machine needs cleaning. Drain, Wash, rinse, and sanitize to clean.

27: 1200-23-01-.08(1)(d)3. HACCP plan is missing for sushi rice using vinegar acidification process

31: 1200-23-01-.03(5)(a)5. Improper cooling methods used. Try using smaller, shallow pans made of metal to cool rice faster. You have an hour left to cool from 137 to 70 degrees.

35: 1200-23-01-.03(5)(a)7. Food missing label with common name

37: 1200-23-01-.03(3)(b)1. Food stored improperly uncovered in coolers

39: 1200-23-01-.03(3)(d)4. Improper storage of wiping cloths. Store in chlorine solution between 50-100ppm.

41: 1200-23-01-.04(6)(b)1.iv Improperly stored ice scoop on top of machine. Please cover. Cup used as a scoop touching rice. Please use a handle stored upright.

42: 1200-23-01-.04(9)(c)1. Improperly stored clean utensils. Please invert.

45: 1200-23-01-.04(1) Shelf for rice cooker in poor condition. Ice machine in poor condition. Rice cooker handle in back needs repair. Sushi display cooler door handles need repair.

53: 1200-23-01-.06(5)(a) Floor is slippery in walk in cooler. Missing tiles near walk in equipment. Standing water under service sink.

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
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
(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
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
(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
Repeat
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
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
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
(27) Conformance with Approved Procedures
OUT
27 Compliance with variance, specialized process, and HACCP plan
Observations
(31) Food Temperature Control
OUT
31 Proper cooling methods used; adequate equipment for temperature control
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
Repeat
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Repeat
Observations
(42) Proper Use of Utensils (2)
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
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