710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Los Agaveros Mexican Grill & Bar
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
8: Hand sink in back area of kitchen has no soap or paper towels. Water was too hot for employee to wash his hands. No cold water available in sink.
13: Raw chicken un covered in metal pan, with individual pieces of chicken wrapped in plastic wrap stored directly next to cooked pork uncovered in pan. Corrected by pic relocating food to proper storage hiarchy and properly covering food product.
14: 3 comp sink was no set up properly. Rinse comp contained water and santi comp contained sanitizer, however, the wash comp did not contain soapy water. Discussed proper set up. 3 comp sink must be set up as wash, rinse, and sanitize.
23: Menu is not complaint to consumer advisory. Made to order foods are not labeled.
26: 3 comp sink reading too toxic. Reading greater than 200ppm. Corrected by discussing proper reading, draining and adding water for proper santi reading.
35: Container of flour not properly labeled.
37: Multiple employee drinks and cell phone stored on food prep table.
39: Wiping clothes in food prep area not stored in sanitizer.
41: Several scoops in various containers with no handle, touching food product. Beans container had a scoop with handle on it but handle was completely submerged in food product.
50: Floor drain for pre rinse sink and dish machine had back flow water coming up onto floor. Once water receded, we ran the dish machine a couple times more and no back flow occured after.
53: Excessive dirt debris on fans in wic.
55: No permit posted.
56: No recent inspection posted.
57:
Additional Comments
Emma.agui@yahoo.com
Item 8 has been observed on 3 consecutive inspections and permit revocation proceedings will be initiated.
Item 14 has been observed on 2 consecutive inspections, a warning letter will be requested.
I will return within 10 days to verify all priority violations have been fully coreected.
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.
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.