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

Sabroso y Punto Mobile Food Establishment

3638 Stargell Dr Murfreesboro, TN 37128

Food Service Establishment Inspection | Routine

March 26, 2024 | View Original Inspection PDF
Score & Grade: 83 Grade:
Observations & Corrective Actions

1: washing Knowledge/practice - stated that they wash dishes with soap and then wipe off with a clorox wipe. Employee was able to locate bleach (chlorine). Discussed all dishes must be washed, rinsed, and sanitized properly in the 3 compartment sink. Las personas a cargo no demostraron el conocimiento/práctica adecuada del lavado de las vajillas, declararon que lavan los platos con jabón y luego los limpiaban con una toallita de clorox. El empleado pudo localizar la lejía (cloro). Discutido, todos los platos deben lavarse, enjuagarse y desinfectarse adecuadamente en el fregadero de 3 compartimentos.

6: Obseved an enployee on the phone and return to food prep without changing gloves and washing hands, then leave the mobile unit, returned and started to put on gloves without washing hands. Corrected in site by having employee wash hands - employees should wash hands and change gloves between tasks. Observó a un Empleado por teléfono y regresó a la preparación de alimentos sin cambiarse los guantes y lavarse las manos, luego salió de la unidad móvil, regresó y comenzó a ponerse guantes sin lavarse las manos. Corregido en el sitio haciendo que los empleados se laven las manos: los empleados deben lavarse las manos y cambiarse los guantes entre tareas.

19: Observed 3 trays containing cooked hamburger, ham, and chicken sitting above the grill with no other form of temperature control - all food was observed between 80°f and 90°f. Person-in-charge stated that it was cooked 2 hours ago. Corrected on site by having person-in-charge reheat the meat to a minimum of 165°f and placing in the steam well, discussed proper hot holding temperatures and methods - food cannot sit out without proper temperature control. Se observaron 3 bandejas que contenían hamburguesa cocida, jamón y pollo sentados encima de la parrilla sin ninguna otra forma de control de temperatura - todos los alimentos se observaron entre 80 ° y 90 ° °F. La persona a cargo declaró que se cocinó hace 2 horas. Corregido en el sitio haciendo que la persona a cargo vuelva a calentar la carne a un mínimo de 165 °f y colocándola en el pozo de vapor, se discutió las temperaturas y métodos de retención en caliente adecuados: los alimentos no pueden quedarse fuera sin un control adecuado de la temperatura.

50: The mobile unit has a consistant leak of water outside the unit on the front left side. La unidad móvil tiene una fuga constante de agua fuera de la unidad en la parte delantera izquierda.

Additional Comments

Will follow up sometime within 10days to ensure persons left in charge demonstrate correct knowledge (will email fact sheet), to ensure hands are properly washed between tasks, and that foods intened for hot holding are done properly and above 135°f.

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
6 Hands clean and properly washed
COS
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COS
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
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
50 Sewage and waste water properly disposed
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant