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)
Margarita House
580 Waldron Road La Vergne, TN 37086
Food Service Establishment Inspection | Routine
October 28, 2022
| View Original Inspection PDF
Observations & Corrective Actions
6: Observed employee remove his drink from prep table to dish room and returned to cutting onions without washing hands first and changing gloves first. Cos by discussing good hand washing practices with pic.
7: As i entered kitchen i observed employee handling taco shells and spreding cheese on top of finished product with no gloves on. Cos by pic having him put on gloves.
14: Dish machine reading maybe 10 ppm. Cos by pic contacting company and he set up a sink compartment for sanitizing.
37: Open employee drinks stored improperly throughout.
41: Several knives stored wedged between prep cooler and steam table.
45: Can opener blade os very dirty.
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
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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
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27 Compliance with variance, specialized process, and HACCP plan
Observations
37 Contamination prevented during food preparation, storage and display
Observations
41 In-use utensil; properly stored
Observations
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale