710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Murfreesboro Kabob and Cuisine
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
8: No paper towels at both hand washing sinks. Corrected by discussing and placing towels at both sinks.
26: Bottle of pink liquid in chemical spray bottle not labeled, bottle of blue liquid in chemical spray bottle not properly labeled. Corrected by discussing and labeling spray bottles. This is a repeat violation, a warning letter will be requested. A risk control plan will be discussed.
37: Opened employee drink sitting on cutting board on make line. Employee cell phone stored on prep table next to food product.
53: All storage racks and storage areas extremely cluttered.
Additional Comments
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of toxic items. Food Establishment Regulations can be found at https://publications.tnsosfiles.com/rules/1200/1200-23/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations. Guidance/Educational documents can be found at https://www.tn.gov/health/health-program-areas/eh/eh-foodlaw.html. These are an excellent resource to help reduce the risk of a food borne illness. If you have any questions please do not hesitate to contact me.
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of toxic items. Food Establishment Regulations can be found at https://publications.tnsosfiles.com/rules/1200/1200-23/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations. Guidance/Educational documents can be found at https://www.tn.gov/health/health-program-areas/eh/eh-foodlaw.html. These are an excellent resource to help reduce the risk of a food borne illness. If you have any questions please do not hesitate to contact me.
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the RCP.