MR TEQUILA MEXICAN RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef. Educated operator on proper storage of raw foods. Operator switched containers. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sinks at entrance to bar. Operator fixed dispensers. Corrected On-Site

Intermediate - Soap dispenser at handwash sinks at end of cook line and women's restroom not working/unable to dispense soap. Operator fixed dispensers. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense corn. Operator removed bowl. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Observed ac leaking from ceiling above chemicals. Operator has work order in place to fix. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with residue on outside of ice bins and equipment at bar. Employees started cleaning equipment. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher Bar (Chlorine 0ppm) after running three times. Sanitizer bucket empty. Operator replaced,

High Priority - Pesticide-emitting strip present in food prep area. Multiple behind bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef, raw fish. Operator moved to bottom shelf for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line in kitchen housemade tomato salsa (50F - Cold Holding) for two hours per operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar farthest from kitchen.

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

Basic - Equipment in poor repair. Gaskets torn on cook line reach-in cooler drawers.

Basic - Ice scoop handle in contact with ice. In all three bins behind bar. Ice cream scoop handle in contact with ice cream, reach-in freezer at entrance to kitchen.

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cinnamon sugar stored in non food grade container next to ice machine. Warning - From follow-up inspection 2025-01-22: Cinnamon sugar stored in non food grade container next to ice machine. Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Beer walk-in cooler ; housemade tomato salsa (47F at 12:00 to 47F at 1:05 - Cooling) ambient cooling in 5 gallon plastic bucket with cover. Operator uncovered container, discussed cooling techniques with operator. Operator states they will use ice to encourage proper cooling. Corrective Action Taken Warning - From follow-up inspection 2025-01-22: In beer walk-in cooler housemade tomato salsa ambient cooling in 5 gallon plastic bucket with cover for one hour per operator. Time Extended

Basic - - From initial inspection : Basic - Ice buckets stored on floor between uses at entrance to kitchen. Operator hung the buckets. Corrected On-Site Warning - From follow-up inspection 2025-01-22: Ice buckets stored on floor between uses at entrance to kitchen. Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.AÂ All employees must review and sign form prior to opening.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. By dishwasher, two main reach-in coolers on cook line.