Dos Margaritas IV

Observed several food items in walk in cooler uncovered. Unless food is cooling or actively in use, must cover to prevent overhead contamination. COS by covering with aluminum foil.

Observed mold-like accumulation inside ice machine in kitchen area. Also observed soda residue accumulation on soda nozzle and holster at bar area. Food contact surfaces shall be cleaned at a rate that precludes soil accumulation. Must clean soda nozzles & holster daily. Highly suggest to clean ice machine at least monthly. Must empty ice and deep clean ice machine within 72 hours.

Observed small roach in main kitchen area. 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.

Observed small gap underneath back door. Back door is not self closing & there is no air curtain. Also observed gap in between front doors. outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

Must close gaps under both doors. Must adjust back door to be self closing or install an air curtain.

Observed utensils used to mix margaritas stored in room temperature water at the bar. Utensils in use shall be stored: In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS by dumping out water. Health Authority suggests to store margarita utensils in a clean, dry location.

Observed drink cups stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS by separating cups.

Observed all time/temperature control for safety (TCS) foods in in walk-in cooler being cold held above 41°F. Ambient temperature of unit was fluctuating between 42.5 & 43.5°F with temperature of TCS foods ranging between 43-45°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed drink cups stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed dish washer handling dirty dishes with gloved hands 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 employee to remove gloves, wash hands, don new gloves, and rewash contaminated dishes.

Observed refried beans, queso dip, chicken, and carnitas not reheated to at least 165 prior to placement in steam table. [SEE TEMPERATURE OBSERVATIONS]. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS by reheating all to at least 165°F.

Observed two pans of queso dip sitting on shelf below steam table at 66°F. PIC stated that the product was for a 1PM catering order. TCS foods must be cold held at 41°F or below. COS by reheating on stove. Food may not be left in the danger zone.

Observed beans and beef sitting on shelf below steam table at 120°F and 119°F, respectively. PIC stated that the product was for a 1PM catering order. TCS foods must be hot held at 135°F or above. COS by reheating. Food may not be left in the danger zone.

Observed drink cups stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. This was noted on previous inspection but not corrected.

Observed time/temperature control for safety (TCS) foods in walk-in being cold held at temperatures greater than 41°F. Ambient temperature of cooler was about 43°F and all TCS foods temped at 42°F. COS by calling maintenance to come address issue. Do not prep any additional TCS foods until cooler is fixed.

Observed raw beef and chicken being cold held above 41°F on ice. Ice bath was was poor. COS by correcting ice bath.

Observed pork and black beans being hot held below 135°F in steam table. Pork was 109-111°F in center and black beans were 111°F. Both items were prepared yesterday and were most likely not reheating to the proper temperature. COS by reheating.

Observed large opening at bottom of back door. All outer openings must be protected to prevent potential entry of pests. This was noted on previous insepction.

Observed cardboard box used as a divider at grill (dividing grill from items on neighboring ice bath). Also observed wooden panel behind grill (uncleanable). Unfinished wood and cardboard are not permitted in a food service establishment as they are not easily cleanable. Must remove.