MARIACHIS MEXICAN GRILL

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items inside walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inside upright reach in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Containers of cheese inside walk in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food not stored at least 6 inches off of the floor. Boxed steak inside walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup container above tea dispenser unit.

Basic - Stored food not covered. Tea containers at beverage station.

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food not stored at least 6 inches off of the floor. Bags of produce inside walk in cooler floor.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cut vegetables on plate to serve. Advise operator to tell employee to discard tomatoes.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside upright reach in cooler at bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice. At bar.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station back kitchen next to dish machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White upright reach in cooler in back storage room.

Basic - Carbon dioxide/helium tanks not adequately secured. In dish machine/ cold hold storage room.

Basic - Food stored on floor. Box of chicken inside walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on equipment through kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese walk in cooler.

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls.