7 Tequilas Mexican Restaurant

Observed many dishes stored as clean on back dish rack and visibly dirty. Also, observed the tomato dicer visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing and sanitizing.

Observed the three-compartment sink and sanitizer bucket with zero concentration, 0ppm (quat). Concentration shall be between 200-400ppm or as stated on manufacturer's instructions. COS by discarding and making a new solution.

Observed many dishes stored as clean on back dish rack and visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing and sanitizing.

Observed GM temping food without first sanitizing thermometer probe.

1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) Before using or storing a food temperature measuring device.

COS by utilizing alcohol pads onsite.

Observed flan prepared 5/7 and salsa prepared 5/8 stored in walk-in cooler.

A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

NOTE: day of prep is considered Day 1.

Observed no thermometer in grill cooler and warmer cabinet.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed hole in middle left side of back 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.

Door must be fixed so that there are no openings.

Observed an abundance of flies in 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 dishes stacked while wet on dish shelf. 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 by unstacking.

Observed areas of low grout throughout kitchen and warewash areas. All physical facilities shall be maintained in good repair. Floors must be regrouted.

Observed employee handling tongs contaminated with raw beef (tongs were lying with handles in raw beef) with gloved hands and fail to change gloves when switching tasks. Employee went on to handle various food orders and serving plates/to-go containers. 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 discarding food and discarding to-go containers; contaminated dishes were washed and sanitized.

Observed regular salsa and salsa verde being cold held on ice between 46-47°F due to poor ice baths being made. TCS foods must be cold held at 41°F or below unless utilizing time as a public health control. COS by correcting ice bath.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. See Rule below:

511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility

1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.
2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Management must retrain themselves and staff of proper food safety practices within 72 hours.

Observed soap not dispensing from hand sink at bar. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS by having PIC fix issue; soap is now dispensing.

Observed chemicals used to clean grill stored in an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed most food items in reach-in cooler stored uncovered. Any food items not in use must be kept covered to prevent any potential overhead contamination. COS by covering.

Observed mold-like build-up in soda nozzles. PIC stated nozzles are cleaned every 3-4 days.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles.

COS by washing and sanitizing nozzles.

Observed significant food build-up along crevices of two food dicers in back kitchen area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS by washing and sanitizing.

Observed:

1. Dishes stored as clean on back kitchen shelf but visibly dirty
2. Glassware at bar visibly very dirty and stored as clean
3. Glassware at bar stored face down on dirty surface in reach-in cooler
4. Pitchers at bar stored face down on a dirty/rusted surface (below frozen margarita machine)
5. Blade of can opener visibly dirty with debris

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS by washing and sanitizing.

Observed dish machine dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed pink mold build-up on front shield of ice machine and black mold on back part of shield. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations as required.

Observed two pans of beans cooling on poor ice baths. Ice was nearly all melted and employees were not stirring.

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

COS by adding ice. Health Authority instructed PIC to have employees periodically stir, however, they failed to do so.

Observed raw salmon that was thawed in reduced oxygen packaging (ROP) stored in grill reach-in cooler (RIC). This was noted on a previous inspection.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS by discarding,

Observed pack of bread stored directly on top of uncovered food in reach-in cooler.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination

COS by moving bread and covering food.

Observed food runner handling food on back grill without wearing a 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.

COS by removing employee from food prep.

NOTE: If food runner is solely taking food to table then hair restraints are not required however, once employee begins engaging in food prep/handling, hair restraints are required.

Observed back door left open and an abundance of flies in kitchen area. 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 by closing door.

Observed dish (to right of dish machine) and prep sinks separating from wall. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Must reattach both sinks to wall.

Observed moderately cracked floor tiles in bar area with low grout. All physical facilities shall be maintained in good repair. Tiles must be repaired and floors must be regrouted.

Observed quat sanitizer in 3 compartment sink at greater than 400ppm - CA: Maintain quat sanitizer concentration between 200-400ppm according to label specifications. COS- Sanitize sink drained and refilled at 400ppm

Observed flies in the kitchen. Recommended installing an air curtain at the back door to prevent the flies.

Observed wet stacking of utensils. Must air dry completely before stacking.

Must replace the porous ceiling tile in the kitchen near the dish washer to a non porous , smooth, easily cleanable tile.

Must replace the floor tile in the walk in cooler close right outside the walk in freezer.

Must clean the floors in the walk in freezer.

Handwashing was not observed at all during my inspection. I mentioned to the chef about hand washing, but he did not understand. I waited for the CFSM to come and explained. COS by washing hands.

Observed the hot holding cabinet at 132 degrees and the foods inside the cabinet are right at 135 degrees and queso is at 105 degrees. COS by turning the unit up and reheating the queso.

Observed Person in Charge not performing the duties as evidenced by risk factor violations. PIC must be re trained to make sure that he understands the food safety.

Observed employees drinking from open cups. Must drink from closed cups and make sure the cups/personal items are stored in designated area away from food and food contact surfaces. COS by discarding.

Observed paper towels not provided at all the hand sinks in the kitchen. Facility does not have any paper towels at the time of my inspection. Asked the manager to get the paper towels from Publix. COS by providing paper towels.

Hand sink in the bar area is not accessible as there was a jug filled with water and bottle nozzles. Hand sink must always be accessible and be used for hand washing only. COS by moving the jug.

Observed several foods in the dry storage area, ice bins and in the walk in cooler left uncovered. COS by covering with lids.

Observed chemicals stored all over the kitchen. Must store in a designated area away from food and food contact surfaces. COS by moving to the chemical storage area outside the kitchen.

Observed several flies in the kitchen. Must close the back door completely.

Observed chips and other boxes stored on the floor in the kitchen, storage area and in the waitress area. Must store 6 inches off the floor.

To go boxes must be kept in the sleeves or store them upside down to protect from environmental contamination.

Observed mold on the wall behind the 3 compartment sink. Must clean thoroughly and reseal/recaulk.

Observed ceiling tile missing in the kitchen close to the 3 compartment sink.

Must store the plates upside down or wrap the top plate with aluminum foil or plastic wrap and use from the second one.