710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Margarita House
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
1: No certified manage present, pic unable to discuss basic food safety
6: Observed employee handeling raw protiens with gloves, observed gloved hands come in Contact with the raw meets. Employee proceeded to cook foods and then grabbed a clean plate without washing hands nor changing gloves. COS made pic aware, onsite training provided for handwashing, employee washed hands and changed gloves
13: Observed raw chicken and raw beef stored above raw chorizo, raw fish, and raw shrimp in the prep cooler. No containers had lids, did not see direct contamination. COS by making pic aware amd discussing proper food storage, containers switched and covered in plastic wrap until they can get lids
18: Observed sliced tomatoes above 41°f in make line. Pic stated the were cut more than 4 hours ago and placed directly in the make line. Cos, embargoed approximately 2lbs, discussed cooling.
Observed 9 containers of queso in the walk in with temperatures ranging fro 42-50°f, dates marked: three containers 5/13, one marked 5/12, four marked 5/15, and one unmarked. Pic stated they cooked and cooled same day as date marking (see #21 for unmarked container), the queso was left in the counter until it reached 120°f and then moved into the walk in. Pic that is the only time they take temperatures during the cooling process, and moving to the wic is the only temperature assistance. COS embargoed approximately 15lbs of queso that was above 42°f, on site training in cooling.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
21: Observed an un marked container of queso (pic unsure when it was made), a container of cooked pork and cooked birria both labeled 5/4, and chicken enchiladas labeled 4/25. COS all items embargoed, approximately 15lbs, and discussed proper date marking. A warning letter will requested due to violation being noted on two consecutive routine inspections.
31: Observed queso not cooled properly - pic stated food is left out for an hour or so unattended and then placed in the wic with lids with no further cooling assistance
41: Multiple knives stored in the cracks between the make line and prep tables. Stir spoons stored in standing, room temperature Water.
53: Air vents throughout dirty, walk in cooler fans dripping and standing water starting to collect. Door to employee Bathroom severely damaged
Additional Comments
A warning letter will requested due to violation #18, 21 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Email: gonzalez.jaime2012@gmail.
Will return sometime within 10 days to ensure the correction of the observed priority item violations