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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | JBMV - Main Kitchen | Food Service Establishment Inspection | Routine

JBMV - Main Kitchen

322 Broadway Nashville, TN 37201

Food Service Establishment Inspection | Routine

April 16, 2024 | View Original Inspection PDF
Score & Grade: 80 Grade:
Observations & Corrective Actions

8: Employee observed using hand sink to rinse dishes. CA: proper hand sink use discussed.

14: High-temperature dish washer reading 153 degrees. CA: repaired, and now reading 163 degrees.

19: Cooked chicken in hotbox reading 124 degrees. CA: reheated.

20: Grill Preptable-cooler rails not holding food at 41 degrees or lower - Food temps listed. CA: food ice packed, and PIC notified not to use unit unless proper temperatures can be maintained.

26: Hand soap refill pump stored on top shelf above clean dishes at line hand sink. CA: properly stored.

26: Package of sanitizer wipes stored on shelf above side steam well. CA: properly stored.

39: Wet towels being stored on prep tables.

52: Multiple trash cans with missing lids at waste collection area.

53: Multiple ceilings tiles missing above dish pit.

57:

Additional Comments

No comments

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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
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