State health inspectors spent nearly two hours inside Joe’s Garage at Shelby’s Trio Friday afternoon, leaving one of Clarksville’s newest restaurants with 11 pounds of embargoed food and a scathing score of 65. High on the long list of violations – the inspector says the restaurant “is not maintaining any managerial control over risk factors for foodborne illness. Raw salmon stored over ready-to-eat food, other food items being served past their expiration date, and running the dishwasher without any chlorine/sanitizer were some of the top violations found during the visit. Ready-to-serve milk inside the server station’s reach-in-cooler temped at 51 degrees, causing 4 pounds to be embargoed. The house-made ranch dressing and gorgonzola dressing were both in the prep cooler; both expired 2-3 days earlier, with all 5 pounds embargoed. An additional 2 pounds of pickled onions were also embargoed, as the restaurant was not operating under an approved plan for pickling preservation, which is required by the state. Smaller violations included an employee’s Theraflu was stored on top of utensils, an employee’s bag stored on food prep table, and another on top of potatoes.
The Campus Cafeteria inside the Student Center at Austin Peay State University in Clarksville scored a 77 on its test Wednesday, as a state health inspector conducted a routine inspection. Overall, there was not any proper handwashing; employees were touching themselves, handling cleaning bottles, and more without any hand washing. Everyone present had to stop and wash their hands during the inspection. Food was stored improperly in the cooler and freezer, putting items at risk for contamination from raw food items. A total of fifty pounds of food was embargoed – both from the cold food line, where it was held at over fifty degrees, and from a tub of alfredo sauce that was cooked the day prior and was just sitting unused on a prep table at nearly sixty degrees. More food was embargoed after it was found sitting on the omelette prep station at fifty-six degrees, too warm for standards. The inspector noted this was the third consecutive inspection where items were not held at proper temperatures, and has scheduled a priority follow-up on all critical violations.
An inspector with the Tennessee Department of Health conducted a routine inspection Friday at Harbor Cafe on Loews Drive. Fifty pounds of prime rib was embargoed due to being cooked 17 hours prior and temping at 46 degrees. Noodles and ground beef were cooked the day prior but had no date markings. Inside the cooler, a pan of uncooked raw chicken was sitting inside an uncovered container of cooked chicken. Wet and soiled wiping cloths were lying on food prep tables throughout. Multiple other violations were noted, including a heavy buildup of grease in the hood over the fry station and sludge in the ice machine. Harbor Cafe received a 75 on the inspection.
A state health inspector visited The Mailroom in downtown Clarksville Thursday for a routine inspection. The inspector requested the restaurant to be issued a permit revocation warning letter due to repeat priority violations, specifically for proper food-holding temperatures. On today’s visit, prepped turkey was temping too warm; two pounds were embargoed. During the last routine inspection, mashed potatoes, raw steak, and melon were all out of temperature, with 12 pounds of food embargoed. Other violations today included proper hand washing and a dish machine that was not reaching the proper 160 F temperature. A follow-up inspection will happen within 10 days.
The Golden Corral restaurant on Wilma Rudolph scored an 82 on a state health inspection Tuesday. According to the report, there was juice from raw animal products pooled on the floor of the walk-in cooler, a below-acceptable level of sanitizer in the dishwashing machine, Chicken held at 107 F, green bean casserole held at 129 F; both should be 165 F. Sauce for Mexican rice was also below temperature. Chicken and sauce were embargoed. A wet table wiping cloth was stored on the food prep area, and raw fish was stored at 45 F.
Clarksville’s newest Italian restaurant, Casa D’Italia Ristorante, received a devastating score of 59 from the health department in its third week of being open to the public. Hands were not washed, dishes were not sanitized, sausage and ground beef items were cooked 3 hours in advance and sitting out at 76 degrees, meatballs were under temperature, pasta was pre-cooked and held at 48 degrees, and dozens of other violations. Fifteen pounds of food was embargoed from being served.