Tennessee Department of Health
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| Tennessee Department of Health | TSU Aramark New Campus Center | Food Service Establishment Inspection | Routine

TSU Aramark New Campus Center

3500 John Merritt Blvd. Nashville, TN 37209

Food Service Establishment Inspection | Routine

November 8, 2023 | View Original Inspection PDF
Score & Grade: 87 Grade:
Observations & Corrective Actions

8: 1200-23-01-.06(3)(a) Hand sink next to the serving lines did not have paper towels accessible. CA:

20: 1200-23-01-.03(5)(a)6. Prep cooler in pizza area near topping station out of order with cheese stored inside. CA: cheeses discarded.

21: 1200-23-01-.03(5)(a)7. Coleslaw in reach-in fridge in serving line without date marking, Person in charge does not know when it was prepped. CA: discarded coleslaw

22: 1200-23-01-.03(5)(a)9.(i)(I) Pizzas stored on rack without Time as a Public Health Control (TPHC) time marker. CA: label added to pizza rack

39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored on prep table. Sanitizing bucket @ 0 ppm

43: 1200-23-01-.04(9)(c)1. Boxes of single use items stored directly on the floor

47: 1200-23-01-.04(6)(a)1.(iii) Grease build-up on floor next to fryer

49: 1200-23-01-.05(2) Hand sink in serving line and 3 compartment sink leaking from base of faucets

53: 1200-23-01-.06(5)(b)1. Excessive dust build-up on ceiling throughout kitchen

Additional Comments

Robinson-shaticka@aramark.com

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
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
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
NA
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
NO
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
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
NA
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
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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