Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Rancho Cantina 2

1925-800 Madison Square Blvd La Vergne, TN 37086

Food Service Establishment Inspection | Routine

April 27, 2022 | View Original Inspection PDF
Score & Grade: 79 Grade:
Observations & Corrective Actions

8: Hand washing sink in back did not have any soap. Hand washing sink in the front did not have paper towels. This violation has been observed on 2 previous consecutive inspections. Applicable facts sheets will be sent as well as a risk control plan. Possible permit revocation will be discussed.

13: Food product in walkin freeze stored on the floor. Applicable food safety fact sheets will be sent and risk control plan will be discussed.

14: Dish machine is not pulling any sanitizer. Pic is to use the other two 3 comp sinks to wash, rinse, and sanitize.

26: Several chemical spray bottles not properly labeled. Chemical bottle stored next to clean plates. A warning letter will be requested due do this repeat violation. Will send applicable fact sheets and risk control plan will br discussed.

37: Employee coffee drink stored on prep table.

41: Plastic scoop with no handle stored in salsa in ric. Salsa bowl being used as scoop in flour container.

50: Observed food debris in front hand washing sink. Discussed with pic that hand sinks are only meant for washing hands.

53: Kitchen floor tiles are in poor repair in some areas.

56: Current inspection not posted.

Additional Comments

Rancho37086@gmail.com
Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of toxic items. Food Establishment Regulations can be found at https://publications.tnsosfiles.com/rules/1200/1200-23/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations. Guidance/Educational documents can be found at https://www.tn.gov/health/health-program-areas/eh/eh-foodlaw.html. These are an excellent resource to help reduce the risk of a food borne illness. If you have any questions please do not hesitate to contact me.
Provided applicable fact sheet to operator regarding observed Priority Items.
Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the RCP.

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Repeat
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
56 Most recent inspection posted
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant