Margaritas Mexican Restaurant #2

EHS observed several containers that contained chips, black beans and other products without labels.

CA-PIC stated that she was never informed about labeling. EHS instructed PIC that once items are taken out of its original container the product must be labeled by its common name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed the walk in freezer had boxes of food stored directly on the ground.

CA-EHS informed PIC that all food items must be stored atleast 6 inches off the ground. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

EHS observed stained microwave around that is stored right above the the prep top cooler.

CA-PIC needs to make sure that employees are routinely cleaning unit to reduce stains and food debris from appearing inside of the unit.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS went to wash hands in the hand sink. EHS observed a yellow cloth inside of the hand sink.

CA-PIC needs to inform employees that all hand sinks in the facility are only for washing hands.

511-6-1.07(3)(c) - Handwashing Aids & Devices, Use Restrictions (C) c) Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

EHS observed numerous of flies around the kitchen specifically around the microwave that is stored above the prep top cooler.

CA-PIC needs to get a certified pest control company to address the fly issues.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed stained microwave around that is stored right above the the prep top cooler.

CA-PIC needs to make sure that employees are routinely cleaning unit to reduce stains and food debris from appearing inside of the unit.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed container of chips stored on trash can next to prep top cooler across from burner for soups in main kitchen. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. Informed PIC to move chips. This was COS.

EHS observed food debris near food contact surface on Cambro pans stored cleaned on wire shelving. EHS also observed left-over plastic on containers. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have containers cleaned. This must be corrected by 2/8/25

EHS observed the need to clean bottom walls near prep top cooler across from burner (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned. This must be corrected by 2/8/25

EHS observed missing coving on wall across from wire shelving of cleaned dishes. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have coving repaired or replaced. This must be corrected by 2/10/25

EHS observed floors needing to be swept in WIF. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to sweep WIF. This must be corrected by 2/7/25

EHS observed 4 pans of chicken with a temperature of 43 degrees Fahrenheit

(d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Informed PIC to toss chicken. This must be COS.

EHS observed multiple food items: corn on the cob in WIF, fries stored in REF, cut onions stored in REF, hot dogs stored in REF without proper covering from overhead protection. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Informed PIC to have food covered. This must be corrected by 12/26/24

EHS observed the following food items exceeding 7 days from prep date stored in REF and prep top across from grill: House made mango sauce for wings with discard date of 12/7/24 Raw steak with prep date of 12/17/24-discard should have been 12/23/24 Raw Carne asada with exp date of 12/24/24

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P PIC tossed food. This was COS.

EHS observed fruit flies/gnats in server's station (near drink machine and sweet tea dispensers) in main kitchen area. Facility has pest control with Cook's Pest control.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions Informed PIC to have pest control to come and treat gnats and also ensure that areas are cleaned at a frequency. This must be corrected by 10/17/24