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)
April's Kitchen Mobile Food Establishment
2612 Weatherford St La Vergne, TN 37086
Food Service Establishment Inspection | Routine
August 30, 2024
| View Original Inspection PDF
Observations & Corrective Actions
6: Observed employee wash gloves between tasks, provided guidence on gloves being single-use only. Employee removed gloves and improperly washed hands without soap. COS stopped employee and provided full handwashing guidence - employees then properly washed hands
8: Observed no soap at hand sink upon arrival, just hand sanitizer and paper towels. Pic stated they had a small hand soap but could not find COS pic stocked with dawn soap, discussed proper sink set up (#6 taken after sink was properly set up)
33: Observed crab ragoons sitting out And above 41°f. Pic stated the ragoons were out above 15minutes and the intent was thawing to fry. Allowed food o rapidly cool in freezer
Additional Comments
Discussed proper hand washing and glove use
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
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
33 Approved thawing methods used
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale