Tequilas Mexican Restaurant

Basic – Accumulation of lime scale on the inside of the dishmachine

Lime buildup inside dishmachine.

Basic – Ceiling tile missing

Entire track of ceiling tiles missing above bag in box soda. Person in charge states due to leak

Water damage observed on several porous tiles on back prep line

Wall and threshold at back door with damage

Threshold at walk in cooler with damage, light visible under door

Wall damage observed in employee restroom

Vents above dishmachine with dust buildup.

Basic – Food stored on floor

Buckets of tortillas strips stored on floor in kitchen. Person in charge raised. Corrected On-Site

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

Fan of glass door reach in cooler, front where door meets exterior with mold like substance buildup.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Beans in deep covered pan in walk in at 50F cooling overnight per person in charge.

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

Observed dishwasher handle dirty dishes, then clean dishes without washing hands.

High Priority – Non-food grade paper/paper towel used as liner for food container

To go bags in direct contact with meat in walk in freezer.

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

Two shell eggs in walk in cooler with cracked shells.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Beans in deep covered pan in walk in at 50F cooling overnight per person in charge

Shrimp in reach in cooler drawer overnight at 57F. Ambient temperature of unit reached 53F during inspection. Person in charge will hold less items in unit with ice until unit can be serviced.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Shrimp in reach in cooler drawer overnight at 57F. Ambient temperature of unit reached 53F during inspection. Person in charge will hold less items in unit with ice until unit can be serviced. Corrective Action Taken

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water handles not working at hand wash sink by mop sink, in server area. Water only reaching 74F. Person in charge states due to leak.