Los Magueys

Observed food debris present in the handwashing sink located next to the prep table in the main kitchen and the handwashing sink located in the servers area. Additionally, an employee was observed rinsing two salsa containers in the handwashing sink in the servers area. All handwashing sinks are to be used only for handwashing. Disposal of food should be conducted in the three-comp sink.

Observed the cook use a soiled wiping cloth to clean a plate that was going to be used for an order. Inspector instructed cook to grab a new plate and discard soiled wiping cloth. Advised that wiping clothes must be kept dry and used for no other purpose if they are going to use it to clean food spills. Once cloth is heavily soiled, please replace for a new clean wiping cloth.

Observed cook to have a wiping cloth stored on his apron to wipe their gloved hands and clean food from plates. Manager instructed cooks to discard wiping cloths and to properly wash their hands and change gloves in between change of tasks.

Observed a cook using the same gloves while handling raw meat utensils, cooking on the grill, and getting ready to prepare ready-to-eat foods. Gloves were not changed in-between tasks. The cook was instructed to remove gloves and wash hands. Advised that gloves are not required when using utensils such as tongs for raw meat as long as the utensils are being washed and sanitized every 4 hours, but hands must be washed when there is a change of task. Bare hand contact with ready-to-eat foods is prohibited.

Observed excessive food debris and standing water on the floors in the main kitchen. Food preparation counters were also noted to be soiled with food debris. Additionally, the walk-in cooler floor had a significant buildup of water. All food contact surfaces should be sanitized every 4 hours and cleanliness maintained throughout the facility.

Observed a bleach container improperly stored beside an open food container on the bottom shelf in the main kitchen. The bleach container was removed and placed on the designated chemical storage shelf to prevent cross-contamination.

Observed cooks using heavily soiled dry wiping cloths stored on their aprons to wipe their gloved hands and clean food from plates. The manager on duty instructed the cooks to remove their wiping cloths and to properly wash their hands and change gloves in between change of tasks.

Inspector observed handles of equipment, utensils, and lids of food containers being heavily soiled. Make sure all food contact surfaces and utensils are sanitized every 4 hours, and cleanliness is maintained throughout the facility.

Observed container that lids are kept in that was dirty. Corrective Action: Make sure all containers that food prep containers are being placed in are kept clean. If clean lids are placed into a dirty container, then those lids are now considered dirty.

Observed no coving on floor and wall junctures along back wall in main kitchen and next to dish machine. Observed standing water in these spaces. Corrective action: Install new coving in these areas and make sure there is no standing water in the kitchen.

Observed floor under vegetable prep sink that had either missing floor tiles or excessive buildup over existing floor tiles, could not tell. Corrective Action: Floor under vegetable sink needs to be re-tiled so it is like the rest of the kitchen. Make sure coving is present in this space as well.