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

China Gourmet

321 Browns Ferry Rd Ste A1 Chattanooga, TN 37419

Food Service Establishment Inspection | Routine

December 9, 2019 | View Original Inspection PDF
Score & Grade: 75 Grade:
Observations & Corrective Actions

1: 1200-23-01-.02(1)(c) Adequate demonstration of knowledge regarding food safety not provided at time of inspection. Recommend attending ANSI approved food safety class to gain further understanding of foodborne illness risk factors. Advised that food safety training is also offered the first Tuesday of each month at the Health Department. Please call 423-209-8110.

13: 1200-23-01-.03(3)(b)1. Raw foods stored on top of RTE sauces in walk in cooler. Must be physically separated to avoid cross contamination.

14: 1200-23-01-.04(6)(a)1. Observed employee not properly washing/sanitizing dishes as needed. Must properly wash-rinse-sanitize dishes at designated sink to ensure proper sanitizing of dishes/utensils.

34: 1200-23-01-.04(2)(d)9. Thermometer in poor repair, not accurate in freezer units.

35: 1200-23-01-.03(5)(a)7. Bulk foods not properly labeled.

37: 1200-23-01-.03(3)(b)1. Uncovered/unprotected food products in walk in cooler.

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

41: 1200-23-01-.04(6)(b)1.iv In use utensils stored in standing water.

45: 1200-23-01-.04(1) Chest freezer in poor repair. Bulk scoops not properly designed. Must provide a durable scoop with a handle to minimize manual contact with food products.

46: 1200-23-01-.04(5)(a) No test kit provided for sanitizer.

50: 1200-23-01-.05(4)(c) Wastewater leak noted at triple sink. Grey water being disposed of on ground at back door. Must be properly disposed of at mop sink.

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

54: 1200-23-01-.06(3)(c) Lighting not adequate in prep area.

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)
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
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)
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
NA
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
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
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
(50) Physical Facilities (3)
OUT
50 Sewage and waste water properly disposed
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant