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 | Panaderia Paleteria La Michoacana Bakery | Food Service Establishment Inspection | Routine

Panaderia Paleteria La Michoacana Bakery

87 N. Lowry St. Smyrna, TN 37167

Food Service Establishment Inspection | Routine

October 11, 2024 | View Original Inspection PDF
Score & Grade: 70 Grade:
Observations & Corrective Actions

1: Managerial control needs improvement for kitchen duties due to numerous priority violations.

8: Upon arrrival, no water available at hand washing sink to wash hands. Op explained he turns the water off for the whole building because the 3 comp sink faucet runs continuously. Advised op to turn water back on so hand washing can be done.

11: Rotten apple stored in front make line cooler where ice cream is served. Also, cucumbers had mold on them in top make line cooler. Lettuce has gone bad in top make line cooler as well.

18: Sliced tomatoes in top make line cooler prepped yesterday not within proper temp range. Pic stated they have not been prepped with today. See food temps. The top part of cooler does not appear to be working well as slid stays open. Discussed cooling methods with op.

20: Pan of raw beef in make line cooler not within proper temp range. See food temps. Pic stated they had left the frozen beef out all night long and day to thaw. Pic stated they just placed beef in the cooler. Embargoed beef and explained cold holding temps and proper thawing procedures.

26: Bag of fire ant killer, 2 cans of raid, stored next to dry goods product. Explained to op they need a licensed pest control to properly service the building. Discussed chemical storage.

36: Observed gnats throughout the kitchen

45: Large mixer very dirty

46: 3 comp sink was only set up to sanitize. Discussed with pic the 3 comp sink must be set up to wash, rinse, and santize. Had pic fill 1st compartment up with warm soapy water.

49: 3 comp sink faucet is running continuously. Pic has been turning water off for the whole kitchen.

53: Floors in poor repair throughout the kitchen

54: Poor lighting in the front part of kitchen

Additional Comments

I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected.

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 of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.

Provided applicable fact sheets to operator regarding observed Priority Items.

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
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
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
OUT
18 Proper cooling time and temperature
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
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