Sunny. High 93F. Winds N at 10 to 15 mph..
Clear skies. Low near 65F. Winds NNE at 5 to 10 mph.
Sunny. High 93F. Winds N at 10 to 15 mph.
Clear skies. Low near 65F. Winds NNE at 5 to 10 mph.
Sunny. High 93F. Winds NE at 5 to 10 mph.
Sunny. High 93F. Winds N at 10 to 15 mph.
Clear skies. Low near 65F. Winds NNE at 5 to 10 mph.
Sunny. High 93F. Winds NE at 5 to 10 mph.
Tennessee Dept. of Health restaurant inspections listed.
Tennessee Dept. of Health restaurant inspections listed.
The inspections listed below are scored by the initial, routine visits by the Tennessee Health Department. The scores can be found at inspections.myhealthdepartment.com/tennessee. Visit the site to see follow-up inspections and scores tallied monthly. Restaurants with scores below the score of 80 have reports expanded.
Mount Olive Missionary Baptist Church Kitchen
Johnny & June’s Italian Ice
Severely dented cans stored on shelf with good condition cans. Dented cans pulled from shelf. Informed PIC to return deformed products for refund. Raw chicken stored over RTE carrots in WIC. COS by PIC moving bag of carrots. Observed employee washing and rinsing bowl and colander that had stored raw chicken and returning items to make line. PIC then set up 3 comp sink to wash, sanitize, rinse at 10 ppm chlorine. COS by providing education on proper 3 comp setup and had PIC rewash, rinse, and sanitize dishes at 50 ppm chlorine. Cooked chicken was removed from cold holding and left out on prep table prior to inspection and temped 49-51 degrees. COS by embargo. No date marking system in place upon arrival to inspection for items cooked more than 24h prior to inspection. COS by PIC datemarking items during inspection. Shrimp was being prepped and allowed to cool at room temperature before being placed in cold holding with plastic wrap sealed over container. Provided education on proper cooling methods. Shrimp moved to freezer to rapidly cool. Raw chicken thawing on counter at room temp. All items must be thawed under cold running water or in a cold holding unit. Spices and sauces by wok station were not labeled. Soiled wiping cloths left on wok line. Store all wiping cloths in sanitizer bucket to prevent contamination. Bowl used as scoop in white rice warmer. Use scoops with handles stored outside of food to prevent contamination. Knife stored in gap between prep table and cold holding unit. Store all in-use utensils on dry, clean surface. Observed employee remove single use gloves and stored on makeline for further use. Discard single use gloves after one use. Food in walk-in freezer stored in grocery bags. Store all food in food-grade containers. 3 comp sink has faulty stoppers. Unable to hold water levels for proper washing, rinsing, and sanitizing dishes. Wall behind prep unit and wok station had buildup of food debris. Hood over wok station had heavy buildup of grease.
No soap available at hand sink upon arrival. COS Prep table: raw food above RTE foods, COS by purring raw meats on bottom shelf and RTE above. Dish Machine not detecting chlorine when tested. They are aware and have contacted repair service. Queso on prep table was not holding at 135°, queso was removed to reheat to 165°. COS. Raw shrimp and steak held in cold holding at above 41°, 2 lbs. of shrimp were at 47° and embargoed in bottom of prep cooler. Bulk containers of chips not labeled. Abundance of gnats in the dry storage area. Employee cell phone store above prep line. Bowls being used as scoops, bowls were also stored In down food product. Knifes being stored behind wall trim. No hot water available at hand sink in kitchen front area. Pipes on dish machine leaking water when being run. Debris buildup on ceiling tiles above food prep area, ice build -up in WIF floor, broken floor tiles throughout kitchen.
Tanky Treatz and CB’s Snow Pawz
Wing City Bar & Grill
Wagon Wheel Cotterell Family Restaurant
Observed employee touch broccoli on plate to be served to customer with bare hands. COS by embargo. Cucumbers in WIC were moldy. COS by embargo. Severely dented can stored on shelf in dry storage area with cans that were stored to be used. COS by embargo and by providing education on returning dented cans to supplier for credit. Raw chicken stored over raw seafood in bottom of first prep unit, raw fish stored over RTE mushrooms in bottom of second prep unit, raw hamburger stored over RTE vegetables in prep unit by grill, raw hamburger stored over whole muscle beef in WIC, raw hamburger stored over cooked beef in WIC, raw seafood stored over RTE sauces and vegetables in WIC. COS by PIC moving raw animal products to proper storage locations. Cooked noodles cooling in WIC in plastic container with lid sealed. Cool all items uncovered to achieve proper rapid cooling. Seasonings on the make line not in original containers and were not labeled. Label all items when removed from original packaging. Food stored on floor in WIC and WIF. Store all food at least 6 inches above floor to prevent contamination. Employee drinks, headphones, and cell phone stored on make line and on shelves over make line while food prep was actively happening. Store all employee items down and away from food and food contact surfaces. Wiping cloths stored in sani bucket that did not have sanitizer. Store all wiping cloths in sanitizing solution to prevent contamination. Scoops stored with handles in dry goods containers. Store handles out of food to prevent contamination. Shelving in WIC had heavy buildup of food debris and rust. Hood over make line had heavy buildup of grease dripping back down to cooking surface. Shield in ice machine has buildup of mold and sludge. Buildup of dust on ceiling vents throughout kitchen, including directly over food prep area: Lighting in WIC is not adequate. All corners are completely dark.
Sam’s Gyro’s Cafe Inc.
Employee observed washing and rinsing ladle and returning it to the make line without sanitizing; PIC set up sink and sanitized utensil after returning with bleach. The establishment closed at 12:35 for imminent health hazard for no sanitizer available on premises. PIC left to get bleach and returned. Establishment reopened at 12:40.Cooked noodles reheated to 146 during inspection. COS by employee reheating noodles to 165 as required. Broth in RIC temped 59 after cooling for 14+ hours. Broth embargoed. Provided training and education, advised using ice wands to cool broth rapidly. Thermometers not conspicuously placed in chest freezers. Employee drinks stored on shelf over customer food on dry storage shelf. Store all employee items down and away from food that will be served to customers. Wet, soiled wiping cloth stored on prep table. Store all wiping cloths in sanitizer to prevent contamination. Straws in front of restaurant stored on floor. Store all single use items at least 6 inches above floor to prevent contamination. Doors, handles, and sides of equipment throughout kitchen had buildup of food debris, recommend regular cleaning. Hood over cooking area has heavy buildup of dust and debris. Missing and broken tiles in kitchen, food debris building up in gaps.
El Rancho Grande Mexican Restaurant
El Rancho Grande Aux. Bar
Costa Azul Grill & Bar Inc
Buffalo Wild Wings Auxillary Bar
Hilton Garden Inn Clarksville — Food
South of the River BBQ
Tita Boba Bubble Tea Cafe
Old Fire House Day Shelter Kitchen
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