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 | Los Gallos Restaurant | Food Service Establishment Inspection | Routine

Los Gallos Restaurant

3953 Nolensville Pk Nashville, TN 37211

Food Service Establishment Inspection | Routine

May 7, 2024 | View Original Inspection PDF
Score & Grade: 86 Grade:
Observations & Corrective Actions

6: Employee observed washing hands without soap. CA trained and discussed with PIC.

8: No paper towel available at the hand sink. CA trained and restocked.

20: Cooked pork belly stored on the prep table at 55 F. CA trained and moved to prep cooler.

20: A gallon of milk in glass cooler at 50 F. Raw beef in glass cooler at 49 F. Glass cooler at 51 F. CA moved all tcs foods to prep cooler and placed a maintenace order for the cooler

33: Frozen shrimp stored on the 3 compartment sink for thawing without running water.

39: Wet wiping cloth stored on the prep table.

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
OUT
6 Hands clean and properly washed
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
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
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
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
33 Approved thawing methods used
Observations
OUT
39 Wiping cloths; properly used and stored
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