900 Grammer Ln, STE 100 Smyrna, TN 37167
Food Service Establishment Inspection | Routine
2: No employee health policy or knowledge of symptoms. Corrected by me emailing policy next business day.
6: Observed dish washer handle dirty dishes than unload clean dishes without washing hand first. Corrected by discussing with employee and pic.
7: Observed employee with no gloves cutting lemons. Corrected by having employee use gloves.
8: Pan and utensils stored in hand sink by grill. Corrected by removing.
14: Observed employee wiping dry clean dishes with towels. Corrected by discussing dishes must air dry.
26: Chemical spray bottles have no label. Corrected by poc labeling.
35: Containers of sugar and msg not labeled.
37: Open employee drink stored directly beside where employee is cutting lemons.
41: Ice scoop handle burried in ice.
44: Observed employee with gloves wipe hands on gloves and resumed prep and never changed gloves.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
COS
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
COS
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COS
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
COS
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
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant