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 | EL TAPATIO #3 MT#675 | Food Service Establishment Inspection | Routine

EL TAPATIO #3 MT#675

4801 NOLENSVILLE PK Nashville, TN 37211

Food Service Establishment Inspection | Routine

May 4, 2022 | View Original Inspection PDF
Score & Grade: 58 Grade:
Observations & Corrective Actions

1: 1200-23-01-.02(1)(b) PIC has no knowledge, cannot answer questions regarding principles applicable to food operation. CA: trained PIC

7: 1200-23-01-.03(3)(a)1.(ii) Bare hand touching ready-to-eat food coming off grill. CA: trained employee on proper food handling

8: 1200-23-01-.05(2)(e)1.(i) Trash can blocking hand sink. CA: trash can was moved

13: 1200-23-01-.03(3)(b)1. Raw fish and beef stored above ready-to-eat food in reach-in fridge. CA: raw meat was moved to bottom shelf

14: 1200-23-01-.04(6)(a)1. Dishes not being disinfected after washed and rinsed. CA: trained employee on how to properly wash and sanitize dishes.

19: 1200-23-01-.03(5)(a)6. Beaan @ 125, beef @ 121, chicken @ 118, pork @ 127 in steam table. CA: all food was discarded (32#)

20: 1200-23-01-.03(5)(a)6. Sliced tomatoes @ 59 F in prep cooler. CA: instructed employee to divide portion and add ice bags, a follow-up will be conducted within 10 days to check temperatures.

21: 1200-23-01-.03(5)(a)7. Rice in prep cooler not dated stored more than 24 hours. CA: employee instructed to date foods that are stored more than 24 hours. A follow-up will be conducted

26: 1200-23-01-.07(2)(a) Hydrogen peroxide stored with food on food shelf. CA: a follow-up will be conducted to check chemicals

26: 1200-23-01-.07(1) Unlabeled chemical spray bottle on floor. CA: a follow-up will be conducted to check chemicals

34: 1200-23-01-.04(2)(d)9. No probe thermometer available

36: 1200-23-01-.05(5)(k) Screen doors are ripped, holes in floor all the way through to the outside

37: 1200-23-01-.03(3)(b)1. Personal drink (uncovered) at prep table

37: 1200-23-01-.03(3)(b)1. Personal phone at prep table

39: 1200-23-01-.03(3)(d)4. Sanitizing bucket @ 0 ppm

41: 1200-23-01-.04(6)(b)1.iv Knife stored in between prep cooler and steam table

42: 1200-23-01-.04(9)(c)1. Silicone spatula is damaged

42: 1200-23-01-.04(9)(c)1. Dishes being stored while wet

45: 1200-23-01-.04(1) Cutting board is badly damaged and discolored.

47: 1200-23-01-.04(6)(a)1.(iii) Reach-in fridge food residue inside

52: 1200-23-01-.05(5) Garbage overflowing in container outside with trash bags on ground around container

53: 1200-23-01-.06(5)(b)1. Floors are dirty behind equipment

53: 1200-23-01-.06(5)(b)1. Hood has grease buildup

53: 1200-23-01-.06(5)(b)1. Walls are dirty

Additional Comments

Food handling class is highly recommended.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
13 Food separated and protected
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
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
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