Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Coffee fusion
836 N Thompson Lane Suite 1F Murfreesboro, TN 37130
Food Service Establishment Inspection | Routine
February 28, 2024
| View Original Inspection PDF
Observations & Corrective Actions
19: Three fried chicken breast in warmer display case on front counter temp no higher than 120F throughout. Pic stated they had been there 3 or 4 hours. Cos by embargoing 2 lbs, advised pic to turn warmer up, discussed hot holding tcs foods at 135F or higher
21: Pot of chicken broth in meat pc cooked on Monday per pic has no date mark. Cos by pic date marking, discussed date marking ready to eat foods held longer than 24 hours and using/discarding within 7 days.
41: Spoon stored in plastic cup on counter behind display case of non running water temping 100F.
42: Clean pitchers wet nested on counter in corner next to kitchen entrance
47: Soap dispenser for hand sink in kitchen is sticky, needs cleaning
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
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11 Food in good condition, safe, and unadulterated
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12 Required records available: shell stock tags, parasite destruction
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13 Food separated and protected
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14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
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16 Proper cooking time and temperatures
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17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
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20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
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23 Consumer advisory provided for raw and undercooked food
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24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
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26 Toxic substances properly identified, stored, used
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27 Compliance with variance, specialized process, and HACCP plan
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41 In-use utensil; properly stored
Observations
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
47 Nonfood-contact surfaces clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale