1565 N. Gallatin Rd. Madison, TN 37115
Food Service Establishment Inspection | Routine
4: Employee place food in her month to eat in prep area ( CA) trained
6: Employee was on her phone with to cook line to work with food with out washing hands first ( CA) trained
8: No cold water at the hand sink upfront ( CA) have repair as soon as possible. The hot water is to hot to wash hands
19: Cooked hamburgers in draw warmer reading at 126 F. Must be 135 F or above ( CA) embargo
37: 1200-23-01-.03(3)(b)1. Food uncover in walk in freezer
37: 1200-23-01-.03(3)(b)1. Employee food stored above hot dogs in walk in refrigerator
42: 1200-23-01-.04(9)(c)1. Stacking pans on top of each other while wet
43: 1200-23-01-.04(9)(c)1. Box of cups on the floor in stock area
45: 1200-23-01-.04(1) Cutting board on prep cooler worn with deep cuts
49: 1200-23-01-.05(2) Leak at drain st hand sink near cook line. Has a bucket to catch waste water
52: 1200-23-01-.05(5) Dumpster open outside
53: 1200-23-01-.06(5)(a) Condensation buildup in walk in freezer
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Follow up within ten days
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
OUT
6 Hands clean and properly washed
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
IN
13 Food separated and protected
Compliant
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
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
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
IN
26 Toxic substances properly identified, stored, used
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
