SAN MARCOS MEXICAN GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in walkin cooler. Chicken moved to bottom at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill counter: butter 126F, returned to stove for heating at time of inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser hung on cleaned dish self. Removed during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle unlabeled. Labeled at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in fry station on shelf over prep table. Drink on dry storage shelf.

Basic - Floor tiles missing and/or in disrepair, in walkin cooler. Threshold under freezer door in disrepair, sheet metal strip creates tripping hazard. Repeat Violation

Basic - Food stored on floor. Buckets of chopped peppers and salsa on floor in walkin cooler. Buckets removed from floor at time of inspection. Corrected On-Site

Basic - Ice buildup in fry station reach-in freezer

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Home drill with mixer attachment in use for mixing queso.

Basic - Stored food not covered. Tray of uncovered poblanos uncovered to walkin freezer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over chipilin in walk-in cooler. Manager moved chipilin to different shelf during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Manager had chicken moved to bottom at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in vacuum sealed bags. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter at mop sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in vacuum sealed bags. See stop sale.

Basic - Cove molding at floor/wall juncture broken/missing, around expo walls, if dish pit, and behind cooking equipment.

Basic - Floor area(s) covered with standing water in prep area near office. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, over dish pit. Repeat Violation

Basic - Floor tiles missing and/or in disrepair, throughout kitchen area. Floor tiles missing and/or in disrepair, throughout kitchen area. Repeat Violation

Basic - Water leaking from dish pit sprayer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- drawers-raw beef ribeye 54F, raw chicken breast 53F, raw diced chicken 54F, raw diced beef 55F, raw shrimp 57F ( all stocked 1:35-2:35). Owner had employee place all food items on food cart and store in walk in freezer to reduce temperatures. Corrective Action Taken Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Cold hold drawers flashing P ambient temperature 62F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at one of the employee handwash sinks due to a busted pipe in wall. Technician has been called to repair.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature 62F. Cold hold- drawers-raw beef ribeye 54F, raw chicken breast 53F, raw diced chicken 54F, raw diced beef 55F, raw shrimp 57F ( all stocked 1:35-2:35). Owner had employee remove all food and place in walk in freezer. Owner contacted a technician to repair unit. Corrective Action Taken

Basic - Floor area(s) covered with standing water all through out kitchen ware wash and cooking due to busted pipe in wall leaking. Repeat Violation

Basic - Floor tiles missing and/or in disrepair through out kitchen and cook line and restroom. Repeat Violation

Basic - Hole in or other damage to wall due to busted leaking pipe between exposed and wait station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle stored in rice.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

Basic - Plumbing system in disrepair. Water pipe in wall busted and leaking heavily into kitchen. Owner has called a technician to repair pipe. Corrective Action Taken

Basic - Soiled dry wiping cloth in use on top of case of tomatoes in walk in cooler.

Basic - Stored food not covered. Sugar, rice and pinto beans stored in dry storage in bins with no lids. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Broken pipe in wall leaking water onto kit hence floor. Owner has called a technician to repair. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of food debris.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no chlorine strips for dish machine only quaternary strips.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in dry storage area.

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup with no handle used for dispensing seasoning and sauces.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen causing building up of water in some areas of kitchen floor.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In dish pit. Manager placed roll of paper towels nearby. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area Hand wash sink.

Basic - Floor area(s) covered with standing water. In front of three compartment sink and behind ice machine.

Basic - Floor tiles missing and/or in disrepair. In dish washing areas Cove molding damaged on wall by prep area Hand wash sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt bins in dry storage not labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in reach in cooler. Manager switched chicken to bottom. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with a build up of food residue. Manager had employee take can opener to dish operator. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed yellow liquid in spray bottle behind bar without label.

Basic - Floor tiles missing and/or in disrepair. Observed tile in kitchen in front of 3 compartment sink and ice machine missing or broken. Repeat Violation

Basic - Stored food not covered. Observed chili rellleno on trays in walk in freezer not covered. Manager had employee cover all. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Manager moved chicken below beef at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: raw beef 48F, raw chicken 51F, per employee less than 4 hours. Moved to freezer for rapid cooling at time of inspection. New temperatures: raw chicken 39F, raw beef 41F, Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 cooks and 1 bartender/sever with no food handler training.

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen.

Basic - Floor tiles missing and/or in disrepair. Around office/dish area.

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine with dust/debris. Manager sent scoop to dish pit for cleaning and relocating. Corrective Action Taken

Basic - Stored food not covered. Cooked poblanos uncovered in walk-in freezer. Employee covered peppers at time of inspection. Corrected On-Site