Margaritas Mexican Grill

Observed several containers of time/temperature control for safety (TCS) foods without proper date marking stored inside the reach in cooler units in the main kitchen. TCS foods prepared and held for more than 24 hours shall be date marked and held up to a maximum of 7 days. The day of preparation shall be counted as day one. After 7 days food must be discarded.

Observed several damp wiping cloths laying on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) and laundered daily. PIC placed damp cloths inside in-use sanitizer bucket.

Observed several stainless-steel pans stacked together while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Wet stacked pans were moved back to the dish area to be rewashed, re-rinsed, and re-sanitized. Educated staff on air drying of dishes.

Observed an open beverage can stored on the prep counter in the kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas, and food storage areas. However, drinking 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, clean equipment, utensils, and linens, unwrapped single-service and single-use articles will be allowed. Pour the beverage into a single-service cup with a secure lid and straw.

Observed the taco soup tightly covered inside the walk-in cooler while in the cooling process. When cooling Time/Temperature Control for Safety (TCS) foods, the food item(s) must be uncovered or loosely covered and unstacked to allow air to enter the food container so the food item(s) can cool down in the correct time and temperature. COS: PIC uncovered taco soup.

Observed light coming in from along the edges of the door leading to the main kitchen. 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 floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Add a new seal along all sides of the door so that no light is coming in and it is tightly sealed.

Observed an empty pitcher being stored in the handsink next to the ice machine. A handwashing facility may not be used for purposes other than handwashing. Pitcher was removed from handsink.

Observed light coming in from all along the door edges. 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 floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Add a new seal all along the door so that no light is coming and it is tightly sealed.

Observed salsas inside the reach cooler above 41°F: Salsa 54°F, Chipotle Salsa 44°F, Salsa 46°F. My thermapen and the unit's outside display both indicated ambient air temperature of 53F.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 or below. Per person in charge the food items were prepped this morning, items were relocated to walk in cooler to decrease the temperature.

Observed several food containers of foods out of their original container unlableed. Per person in charge the food items were salt, chili powder, Ajo, flour and corn starch. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Person in charge labeled the food containers.

Observed Time/Temperature Control for Safety (TCS) food items (Queso 45F, Lettuce 46F) above 41 F in the reach in unit of the Prep top cooler next to the grill area. Observed a lot of water at the bottom of the unit. The ambient temperature of the unit was 46 F. 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: Since items were in the unit for less than 4 hours items were moved to ice baths and placed in Walk in cooler. PIC states the prep top unit was open during lunch. The unit came down to 41F during the inspection.