Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Taqueria El Indio #5 MT #717
234 Thompson Ln Nashville, TN 37211
Food Service Establishment Inspection | Routine
November 17, 2023
| View Original Inspection PDF
Observations & Corrective Actions
13: Raw shrimp stored over container of butter in low Reach in cooler . Corrective action - Person In Charge moved to different cooler
31: Rice just made placed in covered container without being vented.
37: Power tools are being stored on top of whole onions.
37: Bag of whole heads of lettuce stored in crate below 3 compartment sink .
43: Clam shell single service items not inverted
45: Grill vents over grill are missing.
45: Rugs are bring used in the truck. The rugs are not easily cleanable and should not be used.
53: Excessive buildup of grease and food debris vent hood and around grill.
56:
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
31 Proper cooling methods used; adequate equipment for temperature control
Observations
37 Contamination prevented during food preparation, storage and display
Observations
37 Contamination prevented during food preparation, storage and display
Observations
43 Single-use/single-service articles; properly stored, used
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
53 Physical facilities installed, maintained, and clean
Observations
56 Most recent inspection posted
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale