Dos Maguey's Mexican Restaurant

OBSERVED AN ENERGY DRINK CAN ON FOOD PREP TOP SURFACE. CA: EMPLOYEES SHALL CONSUME FOOD ONLY IN APPROVED DESIGNATED AREAS SEPARATE FROM FOOD PREP AREAS. EMPLOYEE BEVERAGE SHALL BE FROM A SINGLE SERVICE BEVERAGE CUP WITH A SECURE LID AND STRAW THAT IS HANDLED TO PREVENT CONTAMINATION OF THE EMPLOYEE'S HANDS, THE CONTAINER, EXPOSED FOOD, AND CLEAN EQUIPMENT. COS: PIC DISCARDED EMPLOYEE BEVERAGE AND WILL EDUCATE EMPLOYEES ON HAVING BEVERAGES IN A SINGLE SERVICE CUP WITH LID AND STRAW, AND ALSO DISCUSS DESIGNATED AREAS THAT ARE SEPARTE FROM FOOD PREP AREAS.

OBSERVED MULTIPLE BROKEN DOWN BOXES STORED ON FLOOR UNDER STORAGE SHELVES IN KITCHEN. CA: REFUSE, RECYCLABLES, AND RETURNABLES SHALL BE STORED IN RECEPTACLES OR WASTE HANDLING UNITS SO THAT THEY ARE INACCESSIBLE TO INSECTS AND RODENTS. COS: PIC HAD EMPLOYEE REMOVE BOXES AND TAKE OUT TO THE DUMPSTER. ADIVSED PIC TO TAKE OUT BOXES AS FOOD SUPPLIES IS EMPTIED.

OBSERVED EMPLOYEE HEADPHONES AND CHARGER/MICROPHONE ON TOP OF DRY DISH STORAGE. CA: EMPLOYEE ITEMS (ELECTRONIC DEVICES) SHALL BE STORED IN DESIGNATED AREA SO THAT FOOD AND EQUIPMENT ARE PROTECTED FROM CONTAMINATION. COS: PIC REMOVED EMPLOYEE ITEMS AND PLACED THEM IN EMPLOYEE DESIGNATED AREA.

Observed mechanical ware washing machine having too low sanitizer concentration. Concentration reading 0ppm. CA: Mechanical ware washing machines must clean and sanitize food-contact surfaces at correct sanitizing levels. COS: PIC will not use mechanical ware washing machine until repairs are made, and will use three compartment sink for washing and sanitizing all dishes. PIC will contact Health Dept once repaired to have ware washing machine repaired.

Observed the most current inspection report not displayed. CA: CFSM replaced the old inspection report with the most current.

Observed clean dishes being stacked and stored wet. CA: CFSM moved dishes so they can be air dried prior to being stacked and stored it eliminate the potential of bacteria growth.

Observed aluminum foil being used to line the shelving. CA: CFSM removed aluminum foil. We discussed single use items are not to be used to replace the frequency of cleaning.

Observed raw pork being stored over ready to eat onions, tomatoes, and peppers in prep top cooler. Observed raw shrimp being stored over cooked steak in walk in cooler. CA: CFSM moved raw product to shelf with similar cook temperatures to prevent possible contamination.

Observed employee washing dirty dishes with gloves on, then removed cleaned dishes from dish machine with same gloves on. CA: CFSM had employee remove gloves and wash hands prior to putting away clean dishes.

Observed multiple TCS foods (milk-46 degrees, sliced tomatoes-48 degrees, tilapia-47 degrees, cooked shredded chicken-47 degrees) stored in reach in cooler reading above 41 degrees. CA: CFSM moved food items that had been in the cooler less than 4 hours to walk in refrigerator. Items stored over 4 hours were discarded.

Follow-up on 3/7/2025: CFSM replaced reach in cooler and all TCS food was reading at 38F or below.

Observed employee bottled drink stored on prep top table. CA: CFSM discarded beverage.

Observed handwashing sink with hot water turned off. CA: CFSM will have handwashing sink serviced and have hot water available at 85 degrees or higher by March 3, 2025.

Follow-up on 3/7/2025: The handwashing sink was repaired and the hot water was readily available above 85F.

Observed rubbing alcohol bottle stored on shelf with food items and above prep top surface. CA: CFSM moved rubbing alcohol to employee area where food contamination cannot occur.

Observed potentially hazardous TCS foods not cooled from 135F to 41F within 6 hours. Observed multiple large plastic containers of cheese dip prepared the night before cold holding at greater than 41F. CA: Discussed proper cooling methods with PIC. It was determined that the cheese dip had been prepared the night before and was placed in the cooler in order to cool. PIC discarded all containers of cheese dip stored above 41F. Temperatures were taken to ensure that the cooler was functioning properly. PIC will educate employees on proper cooling methods.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool potentially hazardous TCS foods, not ensuring food contact surfaces are being properly cleaned, not ensuring all handwashing sinks are adequately supplied and accessible at all times. CA: Discussed and addressed all risk factors during time of inspection. PIC will educate staff concerning all risk factors encountered during inspection.

Observed expired Food Manager Certification. CA: Discussed renewing food safety manager certification with PIC. PIC will renew food safety manager certification. This will be rechecked by the Health Department.

Observed heavy residue build up on multiple soda nozzles. CA: Discussed cleaning methods and frequency of food contact surfaces with PIC. PIC properly cleaned and sanitized all soda nozzles. Discussed ordering new soda nozzles when they are no longer able to be properly cleaned and sanitized.