8: Prep table blocking front hand sink; Corrective Action: removed prep table
8: No soap provided at front hand sink. Tomato and cucumber salad and sliced onions are stored on hand sink without splashguards; Corrective Action: removed food, stocked hand soap
13: Observed raw beef stored over carrots used in salad garnish for hot dogs; Corrective Action: rotated product
20: Observed hot dogs held in line coolr 1 at 54 F; Corrective Action: embargoed, internal thermostat for line cooler states temperature is 55 F
26: Observed raid insecticide stored under vegetable rinsing sink; Corrective Action: disposed of, discussed only using licensed exterminators
26: Observed ibu profen stored with spices; Corrective Action: removed, discussed storage of chemicals
34: No visible thermometer in milkshake cooler
37: Employee cell phone stored on prep table
37: Observed employee food (twinkies, tacos) stored directly over to-go containers for customers
43: Observed to go containers stored right side up on counter
53: Observed missing tiles with evidence of leak above rear prep area
Additional Comments
Discussed with person in charge how to clean vegetable rinsing sink used for fry preparation using wash, rinse, sanitize method.
A follow-up will be conducted regarding the cold holding capacity of line cooler 1.
Establishment is encouraged to send food workers to register for Food Safety Training class. Contact Metro Health Department at (615)340-5620 for information on the Food Safety Training schedule.
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
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
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
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
NO
19 Proper hot holding temperatures
Compliant
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
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
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean
