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: Restaurant Inspections
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.”
Scoreboard Bar & Grill receives an 84 on health inspection — Music Valley
Health Inspectors found cooked chicken wings sitting at 50 degrees in a walk-in-cooler, and an employee admitted to adding wings cooked on the day of the inspection to the prior day’s pan of cooked wings and mixing them together. That was one of the many violations earning the Nashville favorite an 84 during their regular inspection Monday afternoon. Other violations included raw oysters stored in pans on the floor of the cooler, pans nested into each other without lids, raw fish stored uncovered, and the hand sink in the prep room wasn’t able to be accessed or used.