TWO RESTAURANTS IN JAMESTOWN RECEIVE NEAR-FAILING HEALTH SCORES
Two Restaurants in Jamestown recently received scores that came close to failing.
El Azul Food Service Inspection Summary (May 19, 2025, Score: 70)
Location: 331 North Main Street Suite C, Jamestown, TN 38556
Key Violations and Corrective Actions:
Location: 331 North Main Street Suite C, Jamestown, TN 38556
Key Violations and Corrective Actions:
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Lack of Managerial Control (Critical): Excessive critical violations observed. Handouts and training program to be provided to address compliance.
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Handwashing (Critical): Employees failed to wash hands after handling raw meat or dirty dishes. Discussed proper handwashing; handouts to be sent.
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Food Condition (Critical): Four severely dented cans of ground tomatoes embargoed (26.25#). Discussed inspection and return of damaged cans.
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Reheating (Critical): Cheese dip at 120°F not reheated properly. Reheated to 167°F in boiling water; proper procedures discussed.
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Hot Holding (Critical): Rice and cheese at 133°F not held at 135°F or above. Reheated to 165°F; proper hot holding discussed.
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Date Marking (Critical): Spinach, tamales, carnitas, and frozen items not properly date-marked. Proper procedures discussed, and dates applied.
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Non-Critical Violations: Dirty utensil storage, damaged cutting boards/metal bowls, unclean dish machine/sinks, food debris in coolers, and poor facility maintenance (floors, walls).
Additional Notes: Issues with consumer advisory and salsa holding discussed; corrective materials provided.
The Peking Chinese Buffet Inspection Summary (May 19, 2025, Score: 72)
Location: 405 N. Main St, Jamestown, TN 38556
Key Violations and Corrective Actions:
Location: 405 N. Main St, Jamestown, TN 38556
Key Violations and Corrective Actions:
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Lack of Managerial Control (Critical): Multiple critical violations observed. Handouts to be provided for compliance.
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Handwashing (Critical): Employees failed to wash hands after coming from outside, handling raw eggs, or before food prep. Proper handwashing discussed; handouts to be sent.
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Cooking Temperatures (Critical): Chicken skewers cooked to 134°F, not 165°F. Re-cooked to 178°F; thermometer use emphasized.
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Hot Holding (Critical): Chicken nuggets (107°F) and wings (121°F) below 135°F. 1# of food embargoed; proper hot holding discussed.
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Date Marking (Critical): Crab meat, tempura chicken, lo mein, and cooked chicken not properly date-marked. Dates applied; procedures discussed.
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Non-Critical Violations: Unprotected food in storage, improper utensil storage, misuse of single-use items, damaged cutting boards/shelving, unclean coolers/shelves, leaking plumbing, and dirty facility (walls, floors, ceilings).
Additional Notes: Bleach storage issue addressed to avoid sunlight exposure.
Both establishments scored low (70 and 72) due to critical violations, particularly in managerial control, handwashing, and food safety practices. Corrective actions and educational materials were provided to address compliance.
