5560 Nolensville Rd. Nashville, TN 37211
Food Service Establishment Inspection | Routine
1: There is no active managerial control in the kitchen due to numerous priority violations. CA: suggested food handler’s class for employees.
6: Employee washed hands but did not use soap to cleanse or paper towels to dry. CA: discussed proper handwashing techniques.
8: No soap available at handsink in drink/bar area. CA: PIC brought soap to sink.
11: Gnat crawling on dough. CA: embargoed.
13: Raw beef stored in open pan above open pans of ready to eat food in prep cooler 1. CA: discussed storage hierarchy.
13: Raw octopus stored next to opened container of cooked carrots. CA: discussed storage hierarchy.
13: Raw being stored next to container of cactus leaves in walk in cooler. CA: discussed storage hierarchy.
13: Open cartons of raw shell eggs stored next to box of avocados in walk in freezer. CA: discussed storage hierarchy.
14: There is no sanitizer available for the three compartment sink. CA: had employee go purchase bleach.
19: Cheese dip in warmer at 128F at 12pm. Cheese dip made at 9am. CA: warmer temperature turned up.
21: Cooked chicken, date marked 10/30/23, still in walk in cooler as of 11/7/23. CA: embargoed.
26: Unlabeled spray bottle under dishwasher. CA: had PIC label bottle.
33: Thawing raw chicken at room temperature in stock room. Currently at 28F
36: Back door to outside is not appropriately pest proof.
36: Fly strip is hanging over food prep service.
37: Personal drink being stored next to restaurant food on the prep table.
37: Storing food in garbage bags in reach in freezer 1.
37: Raw beef stored in unopened container in reach in freezer 2.
37: Bag of sugar being stored on the floor in the bar area.
37: Frozen condesant on food boxes in reach in freezer 2.
37: Open containers of cut onions being stored directly on the floor of the walk in cooler.
37: Storing food in grocery bags on shelf in walk in cooler.
45: Cardboard boxes being reused on shelves in walk in cooler are extremely dirty with food debris build up
47: Fan guards in walk in cooler are extremely dirty.
47: Inside of reach in freezer 1 is dirty in the bottom with frozen water and blood.
47: Inside of reach in freezer 2 is dirty underneath raw beef container with frozen water and blood.
47: Exhaust fan in wall in stock room is extremely dirty.
50: Excessive litter in outdoor dumpster area.
53: Floor damaged under three compartment sink and has standing water.
53: No lights in stock room.
53: Ceiling tiles are pushed out of the way in stock room.
54: Light shield is missing on the light over prep coolers.
55: Most current permit is not posted.
56: Most recent inspection report is not posted.
57:
Post permit and inspection report.
Post no smoking sign on all entrances and exits.
Email: narcisovinaz@gmail.com
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
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
OUT
11 Food in good condition, safe, and unadulterated
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
Observations
OUT
13 Food separated and protected
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
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
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
33 Approved thawing methods used
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
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
54 Adequate ventilation and lighting; designated areas used
Observations
Observations
OUT
56 Most recent inspection posted
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
