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Tennessee Department of Health
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| Tennessee Department of Health | NASHVILLE PALACE | Food Service Establishment Inspection | Routine

NASHVILLE PALACE

2611 MCGAVOCK PK Nashville, TN 37214

Food Service Establishment Inspection | Routine

October 9, 2023 | View Original Inspection PDF
Score & Grade: 72 Grade:
Observations & Corrective Actions

4: 1200-23-01-.02(4)(a)1. Employee was observed drinking from a cup without a lid or straw in food prep area. Corrective action,person in charge trained employee

8: 1200-23-01-.06(3)(a) There was no paper towel at handwashing sink in front of dishwasher. Corrective action, person in charge provided paper towel.

13: 1200-23-01-.03(3)(b)1. Raw shelled eggs stored above cooked ribs in walk in cooler. Corrective action, proper vertical storage of raw and ready to eat food was discussed. Also corrective action, embargoed 10lbs of ribs.

20: 1200-23-01-.03(5)(a)6. Blue cheese in prep cooler at 49f. The thermometer in this cooler was reading 50f. Correcive action, embargoed 5LBS.

20: 1200-23-01-.03(5)(a)6. Chicken that was cooked yesterday in walk in cooler at 45f. Raw Shrimp in walk in cooler at 46f. The shrimp has a rotten smell. An employee quickly moved away from shrimp and stated she can’t stand the smell. Fish in walk in cooler at 48f. Maintenance person who was present said they told him that the cooler was not working yesterday and he added some freon yesterday. Do not put any TCS food in this cooler until the cooler is fixed. There is going to be a follow up inspection. Embargoed 20LBS.

21: 1200-23-01-.03(5)(a)7. Blue cheese that was opened on staurday around 2:30pm was not date marked. Time now is 1:46pm. 24 hours date marking was explained to person in charge. Time and temperature control for safty of foods (TCS FOOD) should be date marked if you are holding the food for more than 24 hours. All food shall be discarded on the 7th day of preparation / opening. 1LBS Blue cheese was embargoed.

26: Purple chemical in white spray bottle stored beside aluminum foil paper under table in kitchen area was not labeled.

37: 1200-23-01-.03(3)(b)1. Personal drink stored on prep table in the back area.

43: Paper plates on counter in the back area was not upside down.

46: There is no chemical test strips available

47: 1200-23-01-.04(6)(a)1.(iii) Excessive food build up on can opener.

50: 1200-23-01-.05(4)(c) Water coming from drain under 3 compartment sink is causing stagnant water in front of 3 compartment sink.

53: 1200-23-01-.06(5)(b)1. Multiple damaged ceiling tiles in the kitchen area. Also, excessive dust in multiple vents in the kitchen area.

Additional Comments

No comments

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
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
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
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