MI MEXICO MEXICAN RESTAURANT

Observed expired fecal/vomit spill kit on-site for facility.

C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

COS: PIC purchased and EPA approved bleach and procedures are onsite.

Observed exterior door in main kitchen left open allowing potential entry of pests; air curtain above door observed as inoperable.

C/A: 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.

COS: Door was closed by PIC.

1. Observed in-use utensils stored in container of stagnant water along counter of 3-door cooler in server area in main kitchen.
2. Observed scoop handle in contact with rice in bulk container in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. 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

6. 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(v).

COS: Utensils stored correctly.

Observed several dishes wet stacked along table in main kitchen ware washing area.

C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed several single use aluminum trays and lids stored facing up, exposed to contamination on top shelf of steamtable in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

COS: All single use articles stored properly.

Observed cellphone stored on shelf above steamtable and prep table in main kitchen.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Cellphone stored properly.

Observed container of water with utensils stored in only hand-sink in main kitchen.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

COS: Container of utensils removed.

Observed several food items stored uncovered along shelf of steam table (tortilla bowls) and inside RIC (consume, tilapia, shrimp, sauces) in main kitchen.

C/A: Unless actively cooling, all food must be stored covered.

COS: All food covered.

Observed cooked stuffed poblano peppers and consume prepared more than 24-hours ago per PIC stored in RIC in main kitchen not labeled with date marking.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Food items date marked.

Observed in-use utensils stored in container of stagnant water measuring 81F along counter of server area in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. 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

6. 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(v).

COS: Utensils stored correctly.

Observed single use aluminum trays and lids stored facing up, exposed to contamination on top shelf of steamtable in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed several TCS food cold holding at above 41F in WIC in main kitchen (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F during cold holding.

COS: Some food discarded (rice) and other foods out of temperature less than 4-hours placed in ice baths or moved to freezer.

Observed no hot water/hot water turned off at only hand-wash station in main kitchen.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

*Facility must properly wash hands an additional 10-seconds and follow-up with alcohol based sanitizer until repairs are completed.

Informal will occur for hand-wash station on 12/5/2024 as requested by operator.

COS- Informal 12/6/2024: EHS observed hot water of at least 100F supplied to hand sink in main kitchen.

Observed WIC in main kitchen cold holding at above 41F in main kitchen.

C/A: Repair unit to cold hold at 41F and below; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

• WIF temporarily adjusted to cold hold at below 41F until service vendor arrives after 6pm. Informal will occur 12/5/2024 for corrections as verified with operator. WIC observed at below 41F @ 3:30pm.

COS- Informal 12/6/2024: EHS observed WIC has been serviced and observed cold holding at 38F.

1. Observed fan guards in WIC in main kitchen with large amounts of accumulated debris and dirt.
2. Observed base of WIC condenser in main kitchen with accumulated ice.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS-Informal 12/6/2024: Fan grates and base of WIC condenser has been cleaned and is observed in clean, sanitary condition.

Observed several TCS food cold holding at above 41F in Glass RIC in main kitchen (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F during cold holding.

COS: PIC advised that all food was out of temperature for less than 4 hours. All food immediately moved to adequate refrigeration -WIC and Baine-marie cooler; temperature decreases observed by EHS.

Observed large opening and heavily damaged exit door in main kitchen potentially allowing entry of pests.

C/A: Repair door; 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.

Observed several dishes wet nested, stacked along dish rack in dishwashing area of main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS: Dishes moved to 3-compartment sink to be rewashed/sanitized.

Observed glass RIC in main kitchen cold holding at above 45F in main kitchen.

C/A: Repair unit to cold hold at 41F and below; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

• All TCS foods moved to WIC and Baine-Marie cooler in main kitchen. PIC must ensure unit is properly cold holding at 41F and below prior to resuming use for TCS foods. PIC contacted vendor for servicing during the inspection*

Observed raw chicken stored above container of raw beef and container of raw pork for tacos. C/A- Food shall be stored based on minimum internal cooked temperature with ready to eat foods above raw animal foods. RTE (top), Fish, Beef/pork, Chicken(bottom) COS-Food employee moved chicken to bottom shelf and containers of raw beef and pork to middle shelf

Observed no PIC at facility; when EHS asked who was in charge staff said assistant manager is on break no set person in charge. C/A- Facility shall have an appointed person in charge at all times COS- PIC established; Stephanie Hernandez