Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Basil Garden Pizza
1800 Carothers Pkwy Suite 5 Franklin, TN 37067
Food Service Establishment Inspection | Routine
September 15, 2022
| View Original Inspection PDF
Observations & Corrective Actions
13: Raw ground beef stored over tomatoes in WIC. COS by moving tomatoes.
14: Employee did not know what sanitizing the dishes was. Showed employee how to set up sink with bleach.
37: Bags of sugar and seasoning on floor in cook area.
45: Unapproved scopp in seasonings.
Additional Comments
Meatballs are currently being heated, they are precooked and being warmed in a Vantco Food Warmer set on high. The PIC said it takes between 1-2 hrs to heat them up. Employee did not know what sanitizing dishes was. The 3-comp sink does not have any drain stoppers. Used a clean bus pan to set up sanitizer. The sink must be made to hold water to make use of the depth of the basin.
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
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4 Proper eating, tasting, drinking, or tobacco use
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5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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8 Handwashing sinks properly supplied and adequate
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10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
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12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
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14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
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16 Proper cooking time and temperatures
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17 Proper reheating procedures for hot holding
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18 Proper cooling time and temperature
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19 Proper hot holding temperatures
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20 Proper cold holding temperatures
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21 Proper date marking and disposition
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22 Time as a public health control: procedures and records
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23 Consumer advisory provided for raw and undercooked food
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24 Pasteurized foods used; prohibited foods not offered
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25 Food additives: approved and properly used
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26 Toxic substances properly identified, stored, used
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27 Compliance with variance, specialized process, and HACCP plan
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37 Contamination prevented during food preparation, storage and display
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45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale