2398 Antioch Pike Antioch, TN 37013
Food Service Establishment Inspection | Routine
8: 1200-23-01-.05(2)(e)1.(i) Lots of dishes inside of the handsink
Ca removed out of sink
13: 1200-23-01-.03(3)(b)1. Raw turkey sitting in a pan with cheese, sausages, cream in prep cooler
Ca moved raw turkey to bottom of cooler
14: 1200-23-01-.04(6)(a)1. Employee washed and rinsed dish but did not sanitize.
Must wash, rinse, and sanitize dishes.
Ca trained on proper procedure
20: 1200-23-01-.03(5)(a)6. Hot dogs at 57F sitting on prep cooler. Sitting above fill line in pan on prep cooler
Ca moved to bottom of prep cooler
34: 1200-23-01-.04(2)(d)9. No probe thermometer
37: 1200-23-01-.03(3)(b)1. Bottled drinks Stored in standing water
37: 1200-23-01-.03(3)(b)1. Employee drink stored on prep cooler cutting board
45: 1200-23-01-.04(1) Severely worn cutting boards
46: 1200-23-01-.04(5)(a) No chemical test strips
47: 1200-23-01-.04(6)(a)1.(iii) Shelf is dirty
53: 1200-23-01-.06(5)(b)1. Floor dirty under cookline
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
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
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
