Dos Margaritas

Observed time/ temperature control for safety (TCS) foods cold held above 41°F in prep top and reach in cooler underneath. TCS food must be cold held at 41°F or below. The AAT was 39°F. Must lower AAT setting to a degree that can consistently cold hold TCS food at 41°F. COS by moving TCS food to walk in cooler.

Observed queso cold held at 42°F in walk in cooler. The ambient air temp (AAT) at the beginning of the inspection was ~43°F, and it dropped to 41°F at the end of the inspection. TCS food must be consistently cold held at 41°F or below. Must adjust AAT to a degree that can consistently cold hold TCS food at 41°F. Health Authority will be back soon to do an informal follow up to ensure the walk in cooler is fixed.

Observed queso hot held at 110°F in steam well in main kitchen area. TCS food must be hot held at 135°F or above. Must ensure queso is reheated to 165°F before placing in steam well. COS by reheating queso on the stove.

Observed sanitizer bucket in main kitchen at 0 ppm Cl-. Sanitizer must be between 50-100 ppm Cl-. COS by fixing solution to be 50 ppm Cl-.

Observed employee handling dirty dishes in warewash area and failing to change gloves prior to handling clean dishes. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employer to change gloves and rewashing dishes contaminated dishes.

Observed pork cooling on ice bath where ice was nearly all melted. Also observed two pans of beans cooling in large pans in walk-in. Employees were not stirring. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods.

COS by adding ice to pork and stirring beans.

Observed a container of utensils stored uncovered directly next to back handwashing sink. Utensils were exposed to splash. Dishes must be stored in a clean, dry area and not exposed to splash or contamination. COS by rewashing utensils and moving container farther away from sink.

Observed boxes of drinks stored directly on floor in bar area. Must store at least 6 inches off floor.

Observed quat sanitizer bucket in main kitchen at 0 ppm. Must be 150-400 ppm. COS by making fresh sanitizer at 300 ppm.

Observed live and dead roaches in back kitchen area near walk-in and ice machine. PIC stated that they come from food deliveries. 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.

PIC is responsible for inspecting items as they are delivered. Must also address issue with delivery company.

Observed areas of low grout holding standing water in warewash area. There are also areas of low grout throughout kitchen. Floors must be regrouted.

Facility unable to show signed copies of the employee health reporting agreement forms. Must have signed copies for all the staff. Gave a blank copy. Make sure all the staff members read, understand and then sign.

Observed the dish machine not dispensing the sanitizer. Must use the 3 compartment sink until it gets fixed.

Observed mold inside the ice machine. Must thoroughly clean and sanitize by the end of the day.

Observed cooked food such as chicken and beans being cooled in deep dishes on the ice. Must divide the food into small portions and the container must be submerged in ice/covered with ice. Ice just on the bottom of the pan will not cool evenly. COS by placing the dishes in bigger containers with ice all around.

Observed staff working without hair nets in the kitchen. COS by wearing hair nets.

Various areas of physical facility needs repair; floors, walls, and ceilings. All physical facilities shall be maintained in good repair. Observed the cove base missing near the walk in cooler.

Observed personal items not stored in designated area. Must store the food on the bottom rack in the refrigerator and make sure to label as personal. COS by moving the personal items to designated area.