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)
Los Compadres
512 W. Main St. Lebanon, TN 37087
Food Service Establishment Inspection | Routine
December 22, 2022
| View Original Inspection PDF
Observations & Corrective Actions
11: Talapia thawing in vacuumed packaging in RIC underneath prep station.
14: Employee washing dishes at 3 comp sink without sanitizing pans.
26: Unlabeled spray bottle stored on 3 comp sink next to frozen veggies.
34: No visible thermometer in prep cooler.
37: Much food in WIC not covered(Not cooling).
39: Wiping cloth not stored in sanitizing solution on 3 comp sink.
42: Pans stacked on shelving while wet over prep table.
45: Severley grooved cuting boards on shelving in kitchen.
47: Food debris build up inside RIC.
Additional Comments
Queso and beans cooling in the proper time frame packed with ice around bins.
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
34 Thermometers provided and accurate
Observations
37 Contamination prevented during food preparation, storage and display
Observations
39 Wiping cloths; properly used and stored
Observations
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
47 Nonfood-contact surfaces clean
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale