Skip to main content
Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | Alo Michoacana #2 | Food Service Establishment Inspection | Routine

Alo Michoacana #2

1679 Middle Tennessee Blvd Murfreesboro, TN 37130

Food Service Establishment Inspection | Routine

October 21, 2024 | View Original Inspection PDF
Score & Grade: 93 Grade:
Observations & Corrective Actions

18: Observed pico and shredded cabbage in the left makeline at 60°f - pic statded it was made around 11:30am and placed immediately in the cooler and not taken out. Ambient temp of the cooler was 60°f according to the hanging thermometer and by verifying ambient temp by leaving TDH thermometer in makeline for 5-10 minutes. COS by embargoing approximately 5lbs each, discussed cooling prociedures, and recommended getting the cooler serviced is it cannot be adjusted to keep food at 41°f or below. A warning letter will be requested due to violation # being noted on two consecutive routine inspections.

20: Observed a bad of ice cream mix in the cooler with a surface temperature of 60°f, pic stated it was in there since yesterday afternoon to thaw. cooler was also at 60°f (see notes under #18). COS by embargoing 10lbs, discussing cold holding, and recommended getting the makeline serviced if it cannot be adjusted to keep food 41°or below.

21: Observed date marking on yogurt portioned in the store and cut fruits for october 14,18,2r, and 26. Pic stated that their policy is to put the discard date, but sometime someone will put a prep date insted. Discussed date marking must be consistent to avoid confusion and ensure food safety. COS by embargoing yougurt with the october 14th and 18th date - approximately 10lbs.

31: Equipment not adequate for cooling - left make line used for both cooling and cold holding was at 60°f

Additional Comments

Will return sometime within 10 days to ensure the correction of the observed priority item violations 18, 20, and 21.

A warning letter will be requested due to violation # 18 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.

Email: lizethalonso17@icloud.com

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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS Repeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Return to top of page