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

Taqueria El Barrio Pozo Mobile Unit

3195 South Mt. Juliet Rd Mount Juliet, TN 37122

Food Service Establishment Inspection | Routine

April 9, 2024 | View Original Inspection PDF
Score & Grade: 54 Grade:
Observations & Corrective Actions

1: Due to pic not being ANSI certified, several priority violations present, and no demonstration of proper food safety knowledge, managerial control is not established.

2: Pic unable to discuss employee health verbally or by Translate app. Provided employee health sheet in english, will email spanish copy

6: No hand soap present, hand sink inaccessible. Pic stated, and was observed numerous times, employees are washing hands in 3 comp sink using soapy water solution in pan. Advised pic that hand sink must be made accessible and hand washing must not take place in 3 comp sink.

8: Hand sink is completely inaccessible due to prep cooler placement, see uploaded picture. No soap or paper towels stored at hand sink. Per supervisor, advised pic hand sink must be made accessible, if violation not corrected by follow up inspection within 10 days then establishment must cease operating until violation is corrected. Hand sinks must be accessible and properly stocked at all times.

13: Uncovered pan of raw shrimp stored next to covered pan of beef on top shelf of sxs fridge directly above uncovered pan of shredded lettuce. Advised pic to rearrange fridge so that raw animal foods are below ready to eat foods. Will email food storage fact sheet. Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.

13: Pack of cigarettes stored directly beside tortillas on prep counter. Cos by pic removing cigarettes. Violation has been observed during two consecutive routine inspections. A Food Safety Plan (FSP) template will be emailed to operator to use in gaining control over repeated priority violations. Will offer assistance to operator with FSP.

14: Observed employee pick up pan from 3 comp sink, rinse pan in 3 comp sink, scrub with soap water, and attempt to use it to pan diced tomatoes. All food contact surfaces must be properly washed rinsed and sanitized before use. Advised pic to wash rinse and sanitize pan before use.

19: Queso in pan stored on top of a pan that is seated in steam table temps 122F. Pic stated queso was reheated this morning on flat top then placed on top of pan in steam well. No reheat temp log available. Cos by embargoing 5lbs of queso. All hot tcs foods must be held at 135F or higher.

20: Cooked beef stored on counter unattended temps 66F. Pic said when an order comes in, food is pulled from pan and reheated on flat top for immediate service. No orders were being prepped when this was observed. Cos by advising pic to place food in cooler to cool to 41F or less, all cold tcs foods must be held at 41F or less.

21: Pan of cooked carnitas in under counter mini fridge were cooked 3 or 4 days ago per pic. No date mark on pan. Cos by embargoing 5 lbs. all ready to eat foods must be date marked if kept over 24 hours and used or discarded within 7 days.

26: Spray bottle containing yellowish liquid with no label stored under 3 comp sink. Pic said it was a cleaning solution. Advised pic to label spray bottle. All chemicals must be properly labeled and identifiable.

31: Pans of recently cooked beef with lids completely covering stored on counter between hand sink and 3 comp sink. Pic stated they were cooling a while before goingnin a cooler. Pans remained there for entirety of inspection. Advised pic to partially uncover food and place in freezer or cooler to properly cool to 41F or less from 135F within 6 hours.

34: No thermometer in top mini fridge, thermometer in under counter mini fridge is not functioning.

35: Raw shrimp stored in tortilla bag in sxs fridge

37: Employee food stored on top of customer food in top mini fridge. Advised pic to relocate wmployee food away from customer food.

37: Employee phone stored on table next to tortilla shells.

41: Metal pan with no handle being used as scoop for rice, stored in rice.

46: No test strips available. Must have test strips to test sanitizer level.

49: Hand sink leaks at base of faucet

53: Seam in floor has been poorly filled with non-smooth filler; grease/debris build up around base of grill.

57: Pack of cigarettes present on prep table directly beside tortillas

Additional Comments

Follow up inspection will be performed within 10 days of initial inspection. The focus will be on ensuring priority violations (1 - 27 on report) have been corrected.

Hand sink must be made accessible before follow up inspection occurs or establishment must close until it is corrected.

Will email all available fact sheets in Spanish.

Undercounter minifridge ambient temp on thermapen is 47F. Tcs food present is either thawing or did not temp above 41F. Advised pic to relocate tcs foods to other coolers and monitor mini fridge temp.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
OUT
2 Management awareness, policy present
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
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
COS
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
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
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
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant