Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Mazatlan Mexican Restaurant

116 Wilson Pike Circle Brentwood, TN 37027

Food Service Establishment Inspection | Routine

September 21, 2022 | View Original Inspection PDF
Score & Grade: 88 Grade:
Observations & Corrective Actions

20: Raw beef at 48F, raw chicken at 47F, raw tilapia at 47F in prep cooler 1. Large amount pf water at bottom of cooler, no visible thermostat. CA all TCS food above 41 embargoed

20: Cut tomatoes at 51F, tomatoes and peppers mix made yesterday at 49F in walk in cooler. Large amount of water on floor of cooler, cooler reading at 50F. CA must have cooler fixed by 8am tomorrow 9/22. Threw away TCS food

21: No date marking on pans of chili relanos in reach in freezer, made two days ago. CA discussed date marking

34: No visible thermometer in prep cooler 1

36: No self closure on back door. Back door screen and bottom of door is also damaged and can allow in insects. Door was open during inspection .

37: Food stored uncovered in reach in freezer

41: Ice scoop handles down in ice in server station

47: Large amount of water at bottom of prep cooler 1

53: Large amount of water on floor of walk in cooler from leaking condenser unit

53: Bottom entrance to walk in cooler 2 damaged

53: Missing ceiling tile above prep line

53: Floor under fryer is extremely dirty and holding spilled oil

53: Ceiling vent above reach in freezer extremely dirty

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
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
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
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
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(53) Physical Facilities (6)
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
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant