Tennessee Department of Health
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| Tennessee Department of Health | Barcelona Wine Bar | Food Service Establishment Inspection | Routine

Barcelona Wine Bar

1200 Villa Place Suite 110 Nashville, TN 37212

Food Service Establishment Inspection | Routine

September 1, 2022 | View Original Inspection PDF
Score & Grade: 84 Grade:
Observations & Corrective Actions

8: 1200-23-01-.06(3)(a) Hand washing sink near dishwashing area Is not supplied with paper towels. Hand washing sinks at front bar area are not supplied with soap and paper towels. Corrective Action: PIC supplied soap and paper towels to every hand washing sink for employee usage.

11: 1200-23-01-.03(1) Grey water ice accumulating on cured ham bone from ceiling leak in walk-in freezer. Corrective Action: PIC discarded 15lbs of ham bones in walk-in cooler, and put in a work order to get the leak fixed.

26: 1200-23-01-.07(1) Unlabled chemical spray bottle with yellow liquid observed in chemical storage above dishwasher. Corrective Action: PIC was trained and labeled the chemical spray bottle.

37: 1200-23-01-.03(3)(b)1. Employee cell phone stored on prep table behind prep coolers.

50: 1200-23-01-.05(4)(c) Grey water accumulation of ice observed on floor in walk-in freezer.

53: 1200-23-01-.06(5)(b)1. Excessive amount of dust on ceiling near walk-in cooler.

Additional Comments

No comments

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
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
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
NO
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
NA
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
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
50 Sewage and waste water properly disposed
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
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