710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
La Siesta Restaurant
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
1: No certified kitchen manager present, pic could not discuss cooking temperatures, and due to the high amount of priority biolations and repeated violations, active managerial control is needed.
6: Observed multiple employees leave the kitchen amd return to food prep without washing hands. Immediately made pic aware and when correcting the employees, they went to the prep sink and 3 comp sink to rinse hads. COS directed employees to the hand sink and to use soap and paper towels, provided onsite hand washing training to pic. Will send fact sheet un both english and spanish. A warning letter will requested due to violation being noted on two consecutive routine inspections.
7: Observed employee use bare hands to place shredded lettuce as a garnish on taco salad COS immediately made pic aware, Plate of food was discarded, employee whent to wash hands,discussed with pic that ready-to-eat foods must be handled with gloves or utensils. pic looked for gloves and could not find any, grabbed tongs for shredded lettuce and cheese.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
8: Observed first hand sink between the servicing area and the 3 comp missing paper towels. COS by pic restocking. A warning letter will requested due to violation being noted on two consecutive routine inspections.
8: Observed the hand sink near the servicing area is not centrally located to the furthest side of the cooking area, the further prep area, and the walk in cooler - pic stated the vegtable prep sink use to be a hand sink and had been converted to a prep sink. Pic was not aware of plans being submitted. COS discussed that changes must sumbitted for approval when changing layouts of the kitchen. Pic stocked the prep sink with soap and paper towels.
Also observed a hand sink in the corner past the dish machine, pic stated it was not inuse, discussed using it and keeping it stocked.
11: Observed a can of tomatoes and jalapeños severly dented and stored with other cans. Cos Discussed food safety with pic and that all dented cans should be returned or discarded.
14: Observed employee take the blender attachments used for the refried beans and rinse it off in the prep sink and go to place it back on the shelf COS made pic aware, pic had employee bring the attachement to the 3 comp, discussed proper wash/rinse/sanitize with pic.
20: Observed tcs foods in the top of the makeline temping between 41°f-43°f and all tcs foods in the bottom of the makeline temping 45°f. Pic could not find the thermometer, left work thermometer in ml for 5-10min, ambient temp 45°f. Pic stated food is removed from the ml every night at close and brought to the wic, and the food in question was taken from the wic and placed on the ml 1.5 hrs prior. All tcs items in wic 41°f or below. Also a pan of cooked pork was setting out on the counter for 1.5 hrs as they pulled from it to reheat for individual service. COS discussed ambient temperature finging with pic and all tcs foods above 41°f where allowed to rapidly cool in the wic, discused not using the makeline untill it holds food at 41°f or below, and not leaving food out on the counter outside temperature control.
33: Individually packaged raw beef thawing in large container of standing water.
34: No thermometer in the makeline cooler, no food thermometers, Digital thermometer is inaccurate
37: Employee drinks, closed bottle and open cup, stored on active prep table alongside food.
47: White freezer has excessive ice build up; ice machine has black debris build up on the inside and what appears to be greese spilling out of the front vent of the machine.
53: Wic floor is in poor repair and the fan vents are covered in debris; freezer fans have debris/ice buildup; air filter covers missing throughout kitchen, ceiling tiles in poor repair throughout kitchen.
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations Marked out between 1-27.
A warning letter will requested due to violations being noted on two consecutive routine inspections. Will Provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Discussed foods stafety courses offered by tdh in both english and spanish.
Email: p3ru4no87@gmail.com