Las Margaritas Mexican Restaurant & Gallery

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Buckets stored in dish area. Employee turned containers over. Corrected On-Site

Basic – Cloth used as a food-contact surface

Employee touched food on plate with cloth as food was being transferred to pass through window.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee bottle of water stored in reach-in cooler across from cook line oven. Manager removed bottle of water. Corrected On-Site

Basic – Food stored on floor

Bags of salt for water conditioner stored on floor next to water conditioner. Manager moved salt to shelf. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Outside of water nozzle of wait station tea machine. nManager cleaned item during inspection. Corrected On-Site

Basic – Old labels stuck to food containers after cleaning

Pans stored on shelf in back of kitchen.

Basic – Shelf with rust that has pitted the surface

Shelf in dish area.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed peppers stored over container of pico

Manager placed peppers beneath pico. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee handled trash can on cook line and proceeded to change gloves without washing hands before handling shrimp. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale

Item in reach-in cooler across from cook line oven: pico (45F – Cooling). Manager stated item was prepared at 9 am, temperature taken at 2:10 pm.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

Item in reach-in cooler across from cook line oven: pico (45F – Cooling). Manager stated item was prepared at 9 am, temperature taken at 2:10 pm.

High Priority – Toxic substance/chemical improperly stored

Gas pressure washer stored next to margarita mix in dry storage room. Manager removed pressure washer from dry storage room. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from cook line grill

Soda gun in bar area. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

Hand washing sink in back prep area blocked by garbage can. Manager moved can to another area. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Spoon stored in hand washing sink across from walk-in cooler

Green scrubbing pad stored in dish area hand washing sink

Manager removed items from hand washing sinks. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test kit for dish machine.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink in dish area. Manager provided paper towels at hand washing sink. Corrected On-Site

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Probe thermometer registering at 10F when calibrated.