The last few weeks couldn't get any worse for Tucker's Pizza, Wings & Subs, 1607 Madison Ave. in Midtown Memphis.
The air conditioning died.
The walk-in cooler's compressor conked out.
Then the health inspector showed up.
According to the inspector's report, Tucker's failed its inspection with a 55. The report cites "PHF (potentially hazardous food temperatures)" due to the failed cooler compressor.
The inspector also cites "flies in the prep area" and uses the word "dirty" seven times to describe the walk-up/delivery service's store conditions.
Owner Monica Cruthirds is trying to make the best of the inspector's bad timing. She let Action News 5 inspect her establishment, which appeared as if someone really hunkered down and cleaned for our visit.
"We've done a lot of cleaning and tried to get that straight," she said.
She also got that compressor fixed -- a chilly 34 degrees when we walked in the cooler. A plumber fixed a leak at the hand-washing sink that was also cited in the report.
But on re-inspection, Tucker's could only rate a 78. Cruthirds says she expects a third inspection within 45 days.
"I promise when she gets back, we're going to get an 'A,' maybe a 'B+' at the lowest, but I'm going for an 'A,'" she said.
Go for it, Monica! If you get it, I'll take a batch of hot wings to go.
THIS WEEK'S BIG TIP: Chef Rick Farmer, Jarrett's Restaurant, 5689 Quince Rd., Memphis, TN, 901-763-2264, http://www.jarretts.com/, DINNER 5PM-9PM MONDAYS, 5PM-10PM TUES-SAT.
For 15 years, Chef Farmer has wowed diners with his "fine-dining-with-a-casual-feel" niche. Our viewers voted him for his specialty: fresh seafood creations.
"I'll get halibut and cod from Maine or Nova Scotia or Alaska for the halibut," Farmer says. "Freshness is what it's all about."
Farmer's all about local farmers, too. All of his produce is bought fresh from the Oswald family of Ripley, TN at the Agricenter's Farmers Market.
"When I get ready to actually go to the greenhouse with seed, before I do I call Rick and say, 'Rick, anything special (you want)?'" says Wayne Oswald.
"I like to use as much locally grown product as I can," adds Farmer. "Let me design a menu around YOUR food instead of the other way around."
WHAT ANDY LIKES: Horseradish-Encrusted Grouper, Pan-Roasted Alaskan Halibut, Apricot Barbecued Rack Of Lamb, Warm Belgian Chocolate Souffle