MJG AMmigos Enterprises, LLC DBA Mi Casa Restaurant

Many prepped food containers uncovered in coolers and freezer (tamales)/Instructed to keep foods covered when not in use or cooling

Clean glasses stored next to kitchen hand sink with no barrier in place and splash from washing hands getting on glasses/Moved to rewash and stored away from hand sink

Fabuloso stored next to chip baskets/Moved to chemical storage area

Rust present on shelving and freezer door/Refinish or replace, Food debris build up in bottom of coolers and under equipment/Deep clean

Floor tiles cracked/Replace, holes in walls/Patch ad paint, Stained ceiling tiles/Replace

At the time of inspection observed many items in cold holding being stored uncovered. Advised PIC to keep items covered to prevent cross contamination. Items uncovered include tamales in freezer, tomatoes and limes in RIC.PIC will use cling wrap or lids when needed.

At the time of inspection observed the back freezer that had a lid that did not latch properly. PIC states that new one is ordered and should be at the next inspection. Advised PIC to not store items in it until it is replaced/repaired.

At the time of inspection observed ice scoops in all locations being stored in ice containers w/ handle in contact w/ ice. PIC removed them and will use a cup or other holder to put scoop in when not in use.

At the time of inspection observed cracked floor tiles in the kitchen. PIC will repair/replace as needed to make cleanable.

Gaps of daylight showing around exterior doors/Seal with weather-strip to prevent pest entry

Ceiling tiles broken/Replace, Floor tiles broken/Replace

Raw shell eggs over cheese, vegetables, and other ready to eat foods/Moved to bottom shelf to be stored as raw meat, Large quantity of lettuce being prepared on prep table and cut lettuce piled against wall with no barrier/Discard any contaminated food and manager instructed employee to cover wall with foil before they prep that quantity

Salsa in ice bath at 49F, Prep top cooler holding an ambient temp of 54F and the food at 51F-55F/Instructed to discard any foods holding temp over 41F for 4 hours or more and do not use cooler until repaired and holding temp at 41F or below

Rice holding temp on the steam line at 129F/Instructed to discard any left after 4 and to keep the rice covered when not in use to maintain temp at 135For above

Facility manager states it is there procedure to leave cooked meats in containers on top of the grill at room temp until orders are placed and then the meat is reheated on flat top grill and they rotate them out about every 2 hours but there is no time recorded and no written procedures to instruct to discard at certain times within the 4 hour window of it being unsafe/Instructed to either hold at 135F or above or label the containers with time out of temp and time to discard within the 4 hours

No soap and paper towels at bar hand sink/Make sure all hand wash sinks are stocked with soap and paper towels

Foods uncovered in freezer and coolers during slow times/Instructed to cover when not in use and during slow times,

No sanitizer registering in dish machine/Instructed to use 3 compartment for sanitizing dishes until machine repaired, Drink nozzles with mold build up/Clean thoroughly and more frequently

Windex bottle contains bleach for cleaning/Instructed to relabel with name of actual chemical

Several coolers without thermometers/Replace

Gaps of daylight showing around exterior doors/Seal with weather-strip to prevent pest entry

Bulk container unlabeled/Label with common name

Queso being cooled in large deep plastic container at room temp/Instructed to use smaller metal pans with smaller amounts to ensure cools to 41F within the 6 hours, Salsa in ice bath with ice level down and only surrounding bottom of the large plastic container/Instructed to bring ice level up to level of food and use smaller metal containers

Knives being stored between equipment/Moved

Bowl being used as scoop in salt/Instructed to use a scoop with handle

Gaskets split on coolers and broken handles/Replace, Chest freezer lid rusted and broken/Replace or repair and refinish

No test strips for sanitizer/Replace

Debris build up on outside of equipment/Deep clean, Rust present on shelves/Clean and refinish or replace

Splatter and build up on walls and under equipment/Clean, Ceiling tiles broken/Replace, Floor tiles broken/Replace

At time of inspection, observed hand sink in kitchen lacking soap. PIC states dispenser is broken. COS: PIC placed bottle of soap at hand sink. CA: PIC states he will ensure soap is available at hand sink at all times.

At time of inspection, observed ice shield in ice machine to be dirty (accumulation and rust). CA: PIC states he will attempt to clean the ice guard and if it cannot be sufficiently cleaned, it will be replaced.

At time of inspection, observed a small bowl being used as a scoop in container of salt. COS: PIC removed the bowl and replaced with a proper scoop (with designated handle). CA: PIC states he will remind employees to use a proper a proper scoop with handle in food containers and ensure the handle does not come into contact with the food product.