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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | Senor fajitas | Food Service Establishment Inspection | Routine

Senor fajitas

1209 E Church Street Orlinda, TN 37141

Food Service Establishment Inspection | Routine

August 7, 2023 | View Original Inspection PDF
Score & Grade: 68 Grade:
Observations & Corrective Actions

1: PIC is not maintaining active control over food borne illness risk factors. Multiple repeat violations occurring at establishment.

6: Observed employee washing hands at 3 comp sink without using soap. Spoke with PIC about only using hand sinks for hand washing with proper supplies.

7: Observed employee topping ready to eat plate with cheese with bare hands. COS. Plate embargoed. Utensils replaced at prep unit to prevent bare hand contact. Spoke with PIC about no bare hand contact with ready to eat foods.

8: Hand sink missing paper towels in kitchen and at waitress station. COS. Hand sinks stocked during inspection.

13: Raw shell eggs stored over ready to eat products in RIC. COS. Raw shell eggs moved to proper location. To send over informational text.

18: Multiple large pans of carnitas, refried beans, rice temped 49-75° had been cooling since day prior. Items did not reach time and temperature parameters. Spoke with PIC about proper cooling procedures. To send over informational text. All items embargoed (apx 100-120 lbs). Suggestion for ice baths, ice wands, use of freezers to assist in cooling.

20: Pico made day prior temped 50° in cooler. Pico is likely elevated due to the multiple large batches of dense products cooling in cooler. Non TCS items in unit elevated. Pico embargoed. (Other noticeable TCS items were elevated but in time and temp parameters for cooling).

21: Date marking missing on all prepared items in coolers throughout establishment. Date marking is to be applied to all bulk cooked and cooled, sliced, and prepped products with a 7-day window to use product. Spoke with PIC about date marking requirements.

26: Unlabeled chemical bottles located in kitchen. Label all chemical bottles once removed from original packaging.

34: Thermometer broken in main reach in cooler in kitchen, internal thermometers missing from other units.

36: Multiple flies located in stock room.

37: Food products on floor upon arrival to inspection. Do not store food products on floor.

37: Phone, drinks stored on prep counters. Store all personal items in a way to prevent contamination.

37: Employee beverage stored in cooler over ready to eat products.

39: Wiping cloths stored in sani bucket with no sanitizer present. Store all wiping cloths in sani buckets with at least 50 ppm chlorine.

51: Hand washing reminder sign missing from restroom.

Additional Comments

No comments

Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Repeat
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 Repeat
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS Repeat
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS Repeat
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
OUT
18 Proper cooling time and temperature
COS Repeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS Repeat
Observations
OUT
21 Proper date marking and disposition
COS Repeat
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
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
39 Wiping cloths; properly used and stored
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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