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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | The Eastern Peak | Food Service Establishment Inspection | Routine

The Eastern Peak

536 THOMPSON LANE STE 1 Nashville, TN 37211

Food Service Establishment Inspection | Routine

November 21, 2022 | View Original Inspection PDF
Score & Grade: 72 Grade:
Observations & Corrective Actions

13: 1200-23-01-.03(3)(b)1. Raw shrimp stored above ready-to-eat food foods in walk-in cooler. Vacuum packaged raw chicken, beef, fish stored in same container. CA: raw shrimp moved to bottom shelf, raw meats separated.

14: 1200-23-01-.04(6)(a)1. Low temp dishmachine @ <10ppm chlorine. CA: machine primed now @ 100 ppm.

20: 1200-23-01-.03(5)(a)6. Tofu in bowl in prep cooler @ 46F. CA: trained PIC to place container directly into prep cooler, not on top of other foods.

26: 1200-23-01-.07(2)(a) Chemical spray stored on same shelf as bottle of sauce. CA: chemical removed

31: 1200-23-01-.03(5)(a)5. Container of tofu @ 145F in prep cooler.

35: 1200-23-01-.03(5)(a)7. Bulk containers of food in kitchen not labeled

37: 1200-23-01-.03(3)(b)1. Personal drinks (twisttop) stored on prep tables around kitchen

39: 1200-23-01-.03(3)(d)4. Wet wiping cloths stored on prep surfaces on grill line

41: 1200-23-01-.04(6)(b)1.iv Scoop handles for bulk food items touching food directly

45: 1200-23-01-.04(1) Food containers sored on rack have some damage/cracking

53: 1200-23-01-.06(5)(b)1. Floors, walls, ceilings in kitchen are dirty

54: 1200-23-01-.06(3)(c) Missing light shield above prep cooler on grill line

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
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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