Margarita's Mexican Bar & Grill II

Observed no hot water at the handwashing sink in the bar area, and observed 69°F hot water in both restrooms. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. Have a reputable representative from a repair company come and repair the issue to restore the hot water at the handwashing sink in the bar area and to have the hot water at the correct temperature in both restrooms.

Observed a gap at the rear exit door with sunlight penetrating through. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along tight-fitting doors. Have the door threshold repaired.

Observed no hot water at handwashing sink in the main kitchen and bar areas.A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet Person in charge restored the hot water at the handwashing sinks.

Observed the paper towel dispenser inoperable at the rear hand washing sink. . Each handwashing sink or group of adjacent handwashing sinks shall be provided with: A continuous towel system that supplies the user with a clean towel. Employee replaced battery in paper towel dispenser.

Observed no written allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with an allergen notification template. Post allergen notification.

Observed large gap at the rear exit door with sunlight penetrating through. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:Filling or closing holes and other gaps along tight-fitting doors. Have door threshold repaired.

Observed cooked chicken tenders, cooked baked potato and cooked corn on the cob inside the reach in cooler not date marked. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment 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 or below for a maximum of 7 days. The day of preparation is day 1. Employee date marked the food items.

Observed Time/Temperature Control for Safety (TCS) foods inside the reach-in cooler above 41 F. After 15 minutes the items inside of the unit dropped in temperature. Per the person in charge the employees have been in and out of the unit prior to my arrival and possibly caused the unit to raise in temperature. 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. COS: The food items were moved to the walk in cooler. Please have the walk-in cooler and reach-in cooler serviced/repaired.

Observed no hot water at the handwashing sinks in the main kitchen, near the 3 compartment sink, and at the bar area. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Please have the handwashing sinks repaired.

Observed the side door of the dumpster open while trash was stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. COS: Person in charge closed the side door of the dumpster.

Observed household fly spray stored on the section of the ice machine around condiments and other items. Household fly spray is not allowed in the food service establishment. Corrected on Site (COS): Household fly spray discarded.

Observed stainless steel and large plastic food grade containers being wet stacked in the dishwashing area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Unstack and rewash containers. Recommend pyramid stacking until completely air-dried.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the prep top cooler, reach-in cooler, and walk-in cooler above 41 F. Possibly the food items were held inside of the walk-in cooler and moved to the other units which the walk-in cooler's ambient air temperature at 45.5 F. Also, the ambient air temperature inside the reach-in cooler at 45 F. Noticed boxes are overcrowded inside of the unit which can cause the air to not circulate inside of the unit. Also, the new gasket that was placed on the door is causing the door to not entirely close on the reach-in cooler which can cause the air to exit out of the unit. Also, observed individual containers of salsa stored inside of another container of stagnant water. The ice melted inside of the container which caused the salsa to not be maintained at 41 F or below. All cold-hold TCS foods must be 41 F. Please have the walk-in cooler and reach-in cooler serviced/repaired. Also, keep the top prep cooler closed when not in use. Corrected on Site (COS): Food items discarded.