Tennessee Department of Health
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| Tennessee Department of Health | Louie's Taco Shop & Bar | Food Service Establishment Inspection | Routine

Louie's Taco Shop & Bar

2940 Murfreesboro Pike Suite 101 Antioch, TN 37013

Food Service Establishment Inspection | Routine

September 11, 2023 | View Original Inspection PDF
Score & Grade: 73 Grade:
Observations & Corrective Actions

8: Kitchen hand sink does not have cold water. CA: cold water valve opened.

8: Bar hand sink not supplied with soap and paper towels? CA: PIC notified to have all hand sinks adequately supplied prior to follow-up.

8: Kitchen hand sink used as dump sink. CA: PIC notified that hand sinks are for hand washing only.

13: Large quantity of raw chicken being cooked, and portions of raw chicken thrown into close proximity of raw shrimp. CA: PIC notified to properly control cooking to prevent cross contamination.

14: Low-temperature dish washer reading 0ppm chlorine. CA: dish machine primmed, but only read 10-15ppm - PIC notified to open a maintenance ticket.

19: Black beans and queso on steam table reading below 135 degrees. CA: reheated.

26: Windex bottle stored next to single service trays. CA: properly stored.

26: Chlorine in Sanitizer bucket bleaching test strip. CA: Sanitizer bucket emptied.

34: No visible thermometer in kitchen Reach in cooler.

36: No door sweep installed on back doors.

36: Small wingged insects in kitchen.

37: Significant condensation leak in kitchen Reach in cooler.

37: Oil droplets forming on oven hood and lights.

37: Employee drinks in assorted unapproved vessels stored in kitchen Reach in cooler, and on dry storage racks.

52: Dumpter doors open, and refuse around trash collection area.

53: Inside of ice machine is dirty.

53: Preptable-cooler gaskets significantly damaged,

53: Kitchen floors excessively dirty.

53: Kitchen Reach in freezer excessively dirty.

53: Vents excessively dirty.

53: Significant damage to floor behind front counter.

Additional Comments

Discussed properly seperating employee food.

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
OUT
8 Handwashing sinks properly supplied and adequate
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
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
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
OUT
19 Proper hot holding temperatures
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
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
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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