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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)

Sabor Catracho Y Taquitos Mexicanos MT#971

5112 Nolensville Pk Nashville, TN 37211

Food Service Establishment Inspection | Routine

March 15, 2023 | View Original Inspection PDF
Score & Grade: 80 Grade:
Observations & Corrective Actions

8: 1200-23-01-.06(3)(a) Cold water turned off at hand sink. CA- opened valve

13: 1200-23-01-.03(3)(b)1. Raw chorizo stored on top of ready to eat food in fridge.

20: 1200-23-01-.03(5)(a)6. Raw shell eggs stored at room temperature. CA- moved to cooler

21: 1200-23-01-.03(5)(a)7. No date marking on any prepared foods stored in coolers CA- trained

26: 1200-23-01-.07(2)(a) Cleaner and insecticide stored above raw produce on shelves. CA- moved and trained

33: 1200-23-01-.03(5)(a)3. Raw chicken thawing at room temperature.

45: 1200-23-01-.04(1) Cabinet door being used as cutting board.

49: 1200-23-01-.05(2) Hand sink and 3 compartment sink not installed in adjacent building used for food prep.

57: 1200-32-01-.03(1) “No Smoking” signs or the international “No Smoking” symbol are NOT conspicuously posted at every entrance.

Additional Comments

Permit needed for adjacent used for food storage and preparation.
Floor plans must be approved and equipment installed before further food preparation can continue.
Submit plans to ivone.rodriguez@nashville.gov
615-340-5620

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
IN
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
OUT
13 Food separated and protected
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
21 Proper date marking and disposition
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
33 Approved thawing methods used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant