| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/22/2026 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Drive Thru Drink Cooler | 34 |
| Prep Cooler | 38 |
| Fresh Meat Prep Cooler | 37 |
| Back Prep Cooler | 37 |
| Hamburger Freezer | 8 |
| Walk in Cooler | 40 |
| Walk in Freezer | 4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Scramble Eggs | 135 | |
| Sausage Patty | 174 | |
| Steak Meat | 182 | |
| Chicken Fillet | 136 | |
| Egg Round | 156 | |
| Soft Serve Mix | 38 | |
| Hamburger with Onion | 163 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Ware Wash Sink | 200 | Solid Sense | |||
| Sanitizer Bucket | 100 | Kay 5 |
| 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 handling raw meat, removing gloves then handling hot hold tray and lining the tray that cooked food will be placed in with a tray liner without washing hands after handling raw meat. | EMAIL RESPONSE TO VIOLATION.FOOD@TN.GOV | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||