6688 NOLENSVILLE PK Suite 102 Brentwood, TN 37027
Food Service Establishment Inspection | Routine
6: 1200-23-01-.02(3)(a) Washing hands at 3 compartment sink without soap. CA- trained
8: 1200-23-01-.06(3)(a) Hot water turned off at sushi bar hand sink. CA- repair so water remains during all hours of operation.
12: 1200-23-01-.03(4)(b)8.(i) Shell stock tags not saved for fresh oysters. CA- trained
13: 1200-23-01-.03(3)(b)1. Raw fish stored over soup broth in prep cooler . CA- moved and trained.
19: 1200-23-01-.03(5)(a)6. Soup stock held on stove at 110°F. CA- reheated
21: 1200-23-01-.03(5)(a)7. No date marking on foods prepared and held longer than 24 hours. CA- marked and trained
31: 1200-23-01-.03(5)(a)5. Meat cooling at room temperature by grill.
37: 1200-23-01-.03(3)(b)1. Employee drinks stored on prep table.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on prep tables.
41: 1200-23-01-.04(6)(b)1.iv Knife stored between open top prep cooler and prep table.
43: 1200-23-01-.04(9)(c)1. Single service items stored on floor in hallway by restrooms.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup on shelving by fryer. Excessive buildup on cooler door seals.
52: 1200-23-01-.05(5) Dumpster missing lid.
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
OUT
6 Hands clean and properly washed
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
OUT
12 Required records available: shell stock tags, parasite destruction
Observations
OUT
13 Food separated and protected
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
IN
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant