Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
10/07/2025 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
prep cooler 38
front cooler 37
upright cooler 34
upright freezer -6

Food Temperatures


Description Temperature State Of Food
Sliced Ham 38
Sliced Turkey 38
Sliced Steak Meat 39
Sliced Cucumber 39
Sliced Tomato 39
Sliced Green Pepper 40
Rotisserie Chicken 39
Meatball 166

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
ware wash sink Super San
sanitizer bucket 150 Super San

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
06,07 Hand Hygiene in 0
06,07 6 Hands Clean and Properly washed in 0
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... out Employee observed entering the prep area, then beginning food prep without washing hands before starting food preparation. EMAIL RESPONSE TO VIOLATION.FOOD@TN.GOV Priority (P) 0
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Tomato slicer stored on bottom of prep table observed with dried food debris and white residue on push fins and knife blades. Tomato slicer was removed from shelf, taken apart, and cleaned during inspection. Priority (P) 2
Total Score Violation Score Inspection Score Inspection %
100 9 91 91
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100