MARIAS TEX MEX

6-2: .04(6)(g)Packages of cheese that were opened without datemarks of prep or discard. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC (Person in charge) added appropriate date markings to opened packages of cheeses.

12B: .03(5)(i)Upon entry of kitchen, observed employee without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee donned hair restraint.

4-2B: .05(7)(a)1Interior of ice machine with build-up. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

15B: .05(6)(d),(e)Interior of dishwasher with lime build up. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

16B: .06(2)(j)Flexible tube connected to faucet to warewashing sink. Hose below in water. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; (P) or
2. Installing an approved backflow prevention devices. (P) Corrective Actions: Flexible tube removed from faucet*. //

18: .07(5)(k)Fruit flies at the bar. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above raw beef and raw beef patties stored above raw fish inside a prep cooler. Observed raw chicken removed from its original packaging stored above raw beef patties also removed from its original package inside the walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //Food items were rearranged by their internal cooking temperatures.//

4-2A: .04(4)(c)1(iv)Observed multiple food containers stored inside a deep freezer and prep cooler left uncovered. Observed sugar/cinnamon mix stored on a top shelf also left uncovered. Food must be protected from cross contamination by 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. (C) Corrective Actions: //Food items stored in coolers were covered. Sugar/cinnamon mix discarded.//

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance on the internal top cover around the ice chute. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Observed opened hotdogs, brisket, carnitas and a gallon of milk not holding labels with their preparation/opening dates. Observed beef empanadas (prep in-house) with a prep label of 10/27/24, however per discussions with the person in charge the beef used to make the empanadas were made on 10/26/24. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: //Food items were labeled with their prep/opening dates. Prep date on beef empanadas was corrected.//

1-2A: .03(2)No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 41F or not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were moved to the walk in freezer, left uncovered, and stirred.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Pico de gallo, diced tomatoes, shredded cheese, and cut lettuce cooling in the prep line cooler that is not working properly. Salsa cooling in the walk in cooler while covered and stacked. 1. 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. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Salsa still in the cooling process and moved to the walk in freezer while uncovered. Instructed Employees to stir salsa. All other foods did not cool properly and were discarded.

13A: .02(1)(d)The most current inspection report from 12/19/2023 not on display (inspection report from 6/1/23 on display). Today's inspection report was provided and must be on display by 5/24/24. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

15A: .05(6)(a)The ambient air temperature of the prep line cooler is greater than 41F. Equipment must be maintained in good repair and proper adjustment.