A state health inspector visited El Mojito Mexican Restaurant on Donelson Pike Wednesday and found a restaurant without any managerial control with multiple priority violations, putting the public at risk. The inspector’s final report, which gave the restaurant a score of 65, notes there is no hand sink in the bar area, milk in the prep cooler was days expired and smells spoiled, and the floor under the drink stand was “extremely dirty,” according to the inspector. Additionally, the restaurant was noted to have a dead mouse found under a shelf near their fryer and mouse droppings on the counter next to the prep cooler.
Tag: health inspection
Hermitage Bonfire Mongolian Grill flunks health inspection with a 62
A state health inspector visited the Bonfire Mongolian Grill in Hermitage Tuesday afternoon and found a restaurant without any managerial control of the kitchen with multiple priority violations, putting the public at risk. The inspector’s final report, which gave the restaurant a score of 62, notes the hand sink was blocked with work utensils, raw chicken stored above other food, and a dish machine that had no chlorine to sanitize the dishes. The restaurant will use a manual three-compartment sink until this is remedied. Food, including Tofu, bean sprouts, and baby cord, was found at improper temperatures, resulting in ten pounds of embargoed product. Cans of “hot-shot” and “RAID” were located in the kitchen, and fly strips were hanging above the dish area. The ice machine reportedly had a “black mold-like build-up.”
Ruth’s Chris Steak House scores 81 after serving undercooked Sea bass; restaurant is “dirty”
An inspector with the Department of Health conducted an inspection of Ruth’s Chris Steakhouse in Nashville on Friday after receiving a complaint of a person who was sick with diarrhea, vomiting, and cramps, after eating the Sea bass at the restaurant on August 5. Management conducted their own investigation and determined the Sea bass was undercooked, causing the customer to become ill. During the inspection on Friday, the Veal ravioli was temped at 61 degrees and had to be embargoed. The cheese sauce was too warm at 51 degrees; it was also discarded. Blue cheese and blue cheese dressing temped too warm at 47 degrees. The lobster prepped for cooking expired the day prior. Cooked cavatappi pasta expired four days prior and was in the reach-in cooler across from the stove.
In total, ten pounds of food was embargoed during the visit. Other notable violations during the visit include small flies present, a dirty ice machine, improper labeling, no thermometers, dirty exhaust hood filters, dirty ceilings, dirty floors, dirty mop sink, dirty walk-in cooler, and an employees food and purses stored on shelves with kitchen food for the restaurant.