6688 NOLENSVILLE PK Suite 102 Brentwood, TN 37027
Food Service Establishment Inspection | Routine
6: Handling raw meat then handling clean dishes without washing hands. CA- trained
7: 1200-23-01-.03(3)(a)1.(ii) Cutting produce with bare hands. CA- trained and put on gloves.
8: 1200-23-01-.05(2)(e)1.(i) Blocking hand sink. CA- unblocked hand sink
11: 1200-23-01-.03(1) Calamari stored under 3 compartment sink with water on boxes. CA - removed from box and moved
13: 1200-23-01-.03(3)(b)1. Raw meat stored over produce in walk in cooler. CA- moved and trained
14: 1200-23-01-.04(6)(a)1. Rinsing sheet pan in 3 comp sink without sanitizing. CA- trained
20: 1200-23-01-.03(5)(a)6. Potato salad and bean sprouts held above 41°F in front prep cooler.
21: 1200-23-01-.03(5)(a)7. No date marking on any prepared foods held longer than 24 hours. CA- trained
26: 1200-23-01-.07(2)(b) Household insecticide stored in mop sink area. CA- removed
35: 1200-23-01-.03(5)(a)7. Unlabeled food containers In kitchen
37: Employee beverage stored on prep table.
39: Wet wiping cloth stored on prep tables
41: Knife stored between prep table and prep cooler.
In use utensils stored in standing water
47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup on inside of ice machine.
47: 1200-23-01-.04(6)(a)1.(iii) Excessive buildup on door seals of prep freezer.
53: 1200-23-01-.06(5)(b)1. Excessive water and food debris underneath cooking equipment.
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
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
OUT
11 Food in good condition, safe, and unadulterated
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
OUT
21 Proper date marking and disposition
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
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
47 Nonfood-contact surfaces clean
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
