Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Los Gallos Restaurant
3953 Nolensville Pk Nashville, TN 37211
Food Service Establishment Inspection | Routine
May 7, 2024
| View Original Inspection PDF
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
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
Observations
3 Proper use of reporting, restriction & exclusion
Observations
4 Proper eating, tasting, drinking, or tobacco use
Observations
5 No discharge from eyes, nose, and mouth
Observations
6 Hands clean and properly washed
Observations
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
8 Handwashing sinks properly supplied and adequate
Observations
9 Food obtained from an approved source
Observations
10 Food received at proper temperature
Observations
11 Food in good condition, safe, and unadulterated
Observations
12 Required records available: shell stock tags, parasite destruction
Observations
13 Food separated and protected
Observations
14 Food-contact surfaces: cleaned and sanitized
Observations
15 Proper disposition of unsafe food, returned food not reserved
Observations
16 Proper cooking time and temperatures
Observations
17 Proper reheating procedures for hot holding
Observations
18 Proper cooling time and temperature
Observations
19 Proper hot holding temperatures
Observations
20 Proper cold holding temperatures
Observations
20 Proper cold holding temperatures
Observations
21 Proper date marking and disposition
Observations
22 Time as a public health control: procedures and records
Observations
23 Consumer advisory provided for raw and undercooked food
Observations
24 Pasteurized foods used; prohibited foods not offered
Observations
25 Food additives: approved and properly used
Observations
26 Toxic substances properly identified, stored, used
Observations
27 Compliance with variance, specialized process, and HACCP plan
Observations
33 Approved thawing methods used
Observations
39 Wiping cloths; properly used and stored
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale