Partly cloudy skies early with heavy thunderstorms developing this afternoon. High 84F. Winds SSE at 5 to 10 mph. Chance of rain 100%. 3 to 5 inches of rain expected. Locally heavy rainfall possible..
Scattered showers and thunderstorms. Low 71F. Winds SE at 5 to 10 mph. Chance of rain 70%.
Partly cloudy skies early with heavy thunderstorms developing this afternoon. High 84F. Winds SSE at 5 to 10 mph. Chance of rain 100%. 3 to 5 inches of rain expected. Locally heavy rainfall possible.
Scattered showers and thunderstorms. Low 71F. Winds SE at 5 to 10 mph. Chance of rain 70%.
Thunderstorms likely. High 82F. Winds SSE at 5 to 10 mph. Chance of rain 70%. Locally heavy rainfall possible.
Partly cloudy skies early with heavy thunderstorms developing this afternoon. High 84F. Winds SSE at 5 to 10 mph. Chance of rain 100%. 3 to 5 inches of rain expected. Locally heavy rainfall possible.
Scattered showers and thunderstorms. Low 71F. Winds SE at 5 to 10 mph. Chance of rain 70%.
Thunderstorms likely. High 82F. Winds SSE at 5 to 10 mph. Chance of rain 70%. Locally heavy rainfall possible.
The July restaurant inspections have been posted by the Tennessee Health Department.
The July restaurant inspections have been posted by the Tennessee Health Department.
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.
Observed an employee wash hands at hand sink, after which that employee wiped their hands on their soiled apron. Another employee was observed handling a soiled wiping cloth after touching raw meat. Observed a hand sink that did not have paper towels, and was also being used to fill sani buckets. Cos by having pic replace paper towels and advising pic of proper hand sink usage. Observed employee packing his backpack with personal items on top of clean dishware. Cos by running dishware back through dish washer. Chicken that was just taken off grill was temped at 144 degrees. Chicken is to be cooked to165 degrees. Cos by having employee return chicken to cooking step for proper doneness temp. Ribs and prime rib held in cold holding were temped at 54 degrees. Pic stated that the ribs were prepped the night before and the item was already pasted its cooling process. Cos by embargo 60 lbs of ribs and prime rib. Education was provided of proper cooling techniques. Observed tcs items in cooling process that were covered. Advised pic on proper cooling methods. Thermometers in ric and wic not conspicuously placed. Employee drinks stored above consumer items in ric. Observed employee using wiping cloth that was not stored in sanitizer to wipe down surfaces and wipe hands. Ice machine has a buildup of mold around doors. Equipment above line has a buildup of grease and dust on line above food prep areas. Tops of line equipment in need of cleaning. Broken floors tile throughout kitchen and dish room that are holding standing water.
Yamato Steak House And Sushi Bar
West Coast Taco Shop Inc.
The person in charge is not maintaining active managerial control over risk factors for foodborne illness. Observed numerous cold holding violations, items in hot holding on buffet line were not maintaining temp, TPHC items were not time stamped, dishes and equipment were not being time stamped appropriately, and no date marking system was in place. PIC was also not aware of rapid cooling requirements or of the need to time stamp items out of cold holding on buffet line. Active managerial control must be maintained over risk factors for foodborne illness. No employees observed washing hands during inspection. Employee observed touching raw steak and then other equipment without washing hands. Another employee observed returning to kitchen from outside and handling utensils and equipment on make line without washing hands. Severely dented can stored on shelf with cans to be used. COS by putting can in dented can section to be returned to supplier. Raw chicken stored above RTE carrots, cooked corn, and raw shrimp in WIC. Raw chicken stored over raw shrimp in RIC. PIC moved all raw animal products to proper storage location during inspection. Observed employee wash and rinse cutting board and knife in prep sink and return cutting board to food prep area and knife to knife block without sanitizing. Provided training on proper sanitization of all equipment. Dish machine registered 10 ppm chlorine on 3 consecutive runs. PIC set up 3 comp sink to 50 ppm chlorine to sanitize all dishes and equipment until dish machine can be repaired. Chicken cooling on prep table for 2 hours temped 92. Item embargoed. Cool all items from 135 to 71 in 2 hours and from 71 to 41 in 4 additional hours. Shrimp on buffet line temped 97 during inspection. Item embargoed. All items in hot holding must maintain 135 or above. TCS items in RIC 1 temped 42-45. TCS items in prep unit temped 43-47. Raw shrimp and bean sprouts in top of front prep unit temped 51-56. Beef in prep sink temped 75. All items 48 and above were embargoed. TCS items in cold holding must maintain 41 or below. No date marking on any items in RIC, prep units, or WIC. Some items were cooked over 24 hours prior to inspection. Sushi rice at front prep station had been changed out, but the time stamp was not changed. Rice was within 4-hour discard window. Items in cold bar on buffet line held in TPHC policy but were not time stamped during inspection. Spray bottle over prep sink was not labeled. COS by PIC labeling bottle. Crawfish thawing at room temp on prep table. Thaw all items in cold holding unit or under cold, running water. No thermometer easily visible in chest freezer or in RICs. Seasonings by wok station had been removed from original containers but were not labeled during inspection. Employee phone stored on shelf over make line. Fly strips hanging from ceiling directly over food prep surfaces. Wet, soiled wiping cloth left on food prep table. Store all wiping cloths in sanitizing solution to prevent contamination. Knife stored between prep unit and prep table on make line. Store all utensils on a clean, dry surface to prevent contamination. Scoops stored with handles in food in dry goods containers. Store all scoops with handle out of food to prevent contamination. Single use napkins, cups, and containers stored on floor in front storage area. Store all single use items at least 6 inches above ground to prevent contamination. 3- comp sink set up with 10 ppm chlorine upon arrival to inspection. COS by PIC added bleach so sanitizing compartment registered 50 ppm, chlorine. Hood over wok station had heavy buildup of grease that was dripping back down to cooking surface.
Employee observed handling phone and returning to food prep without washing hands. Employee observed washing hands and then drying hands on towel hanging from apron. Observed multiple employees washing hands in prep sink. Provided training and education on proper hand washing, manager will continue to coach employees on hand washing. Observed employee handle raw chicken with gloved hand and then put same gloved hand into container of raw beef. Provided training and education. Raw shrimp stored over RTE sauces and tamales in WIC. COS by PIC moving raw shrimp to proper storage location. Observed employee drop single use glove onto floor of make line and then put glove back on to continue working. COS by having employee wash hands and get new gloves before continuing food prep. Dish machine did not produce any chlorine on 3 consecutive runs. COS by PIC priming system. Dish machine then registered 100ppm chlorine. Salsa held at room temp at to go station. No TPHC policy in place, no time stamps were on salsa. Provided education to PIC, who time stamped salsa. Will create and send TPHC policy for salsa. Queso cooling in WIC for 1 hour temped 112 and was cooling stacked together with lids on all containers. COS by providing training on proper cooling and by removing lids and moving all queso to WIF to rapidly cool. Employee phone and drink stored on food prep table where food prep was actively happening. Store all employee items down and away from food and food contact surfaces to prevent contamination. Food stored on floor in WIC. Store all food at least 6 inches above floor to prevent contamination. Observed employee wet stacking dishes and prep pans. Allow all dishes to air dry. Racks where clean equipment and dishes are stored have heavy buildup of dust and debris. Recommend regular cleaning. Heavy buildup of dust and debris on vents and ceiling tiles directly over make line. Recommend regular cleaning.
Dish machine was not producing required ppm to sanitize dishes. Registered chlorine at 10 ppm on 3 consecutive runs. PIC set up 3 comp sink at 400ppm quat to sanitize dishes until dish machine can be repaired and produces at least 50ppm chlorine. Alfredo sauce and noodles were reheated to 160. Alfredo was returned to microwave to reach 165+ as required. Queso in WIC was temped at 50 degrees after cooling for over 12 hours. Queso embargoed. Advised PIC on proper rapid cooling requirements and methods. Raw meats in RIC next to grill temped 43-50 degrees. Ice put on all items to rapidly cool and to maintain 41 or below until unit can be repaired. Tomatoes and pico in top prep unit 2 temped 49-50 degrees. Items embargoed. TCS items in RIC near dish pit temped 42-44 degrees. Ribs cooked two days prior to inspection were not date marked. COS by pic date marking items during inspection. Employee drinks stored on prep table and over clean dishes and equipment during inspection. Tongs stored with handle in raw chicken in RIC by grill. Store all utensils with handle out of food to prevent contamination. Employee observed wet stacking dishes. Allow all dishes and equipment to air dry. Single use items stored on floor. Store all food products at least 6” above ground to avoid contamination. Fans in walk in cooler had buildup of dust and debris. Floor tiles missing in dish washing area and on make line, standing water filling gaps where tiles are missing.
Five Guys Burgers and Fries
Old Chicago Pizza & Taproom - Bar
Old Chicago Pizza & Taproom
Dish machine temped 150 on 3 consecutive runs. PIC set up 3 comp sink to sanitize dishes/utensils until machine is fixed. Cooked chicken wings in bottom grill drawer temped 45. PIC put ice on chicken to rapidly cool. Sausage and cheese in ice bath on top of prep unit two temped 50-59. Cheese and sausage were on line for an hour prior to inspection. PIC moved items to WIC to rapidly cool. All TCS items in prep unit 3 temped between 43-46. Hand sanitizer stored on ice cream freezer. COS by PIC moving chemical. Hand soap and hand sanitizer stored on shelf over single use items. COS by PIC moving chemical. Store all chemicals down and away from food products to avoid contamination. Cooked chicken cooling in WIC had plastic covering entire food container. Cool all items with lids ajar or plastic wrap pulled back to allow heat to escape and items to cool rapidly. Employee drink stored over prep unit 1. Employee drink stored on top shelf of RIC. Store all personal items down and away from food and food prep areas. Dishes and utensils stacked wet after being washed. Dishes were also observed being dried with cloth. Allow dishes and utensils to air dry. Ice machine had buildup of mold over ice. Hoods had buildup of dust debris over make line. Ceiling tiles throughout kitchen near vents had buildup of dust.
Employee observed drinking from unauthorized cup in prep area. COS by providing training. Another employee observed drinking from personal cup without washing hands and changing gloves before returning to food prep. COS by providing training. Queso in RIC cooler was made on Saturday and was not date marked. PIC date marked queso during inspection. Education provided. Cleaning product removed from original container and put in spray bottle. Spray bottle was not labeled. Label all cleaning products once removed from original container. Raw shrimp was thawing on rack. Thaw all items under cold running water or in cooler as required. Employee drink and cellphone stored on prep station upon arrival to inspection. Scoops in dry bean and sugar bins had handles facing down in food products. Keep all handles up and out of food items to prevent contamination.
Email notifications are only sent once a day, and only if there are new matching items.
We'll keep you connected to all the updated local news and information about what's happening in Montgomery County!
Sorry, there are no recent results for popular commented articles.
Keep up with the latest headlines from Montgomery County with our free weekly e-newsletter!
Your account has been registered, and you are now logged in.
Check your email for details.
Invalid password or account does not exist
Submitting this form below will send a message to your email with a link to change your password.
An email message containing instructions on how to reset your password has been sent to the e-mail address listed on your account.
Your purchase was successful, and you are now logged in.
A receipt was sent to your email.