COYOACAN COCINA AND TEQUILA
7025 CR 46A #1011
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 1/30/2024
Inspection #: Visit ID: 8482585
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on shelf with dry storage goods Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice at wait station Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawed mahi in vacuum bag with instructions to remove from bag while frozen before thawing,per manufacturer guidelines
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite letter for Mahi. Advised operator to stop serving Mahi till parasite destruction letter is received.Operator has decided to cook mahi before putting it in the Ceviche Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cheeses stored in grocery bags at walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed mahi in vacuum bag with instructions to remove from bag while frozen before thawing,per manufacturer guidelines
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and beef temping between 44F-48F per operator items were in reach in drawer at cooks line for about two hours. Advised operator to place in reach in freezer to recover temperature **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mahi not identified as being raw for ceviche. Operator is going to start cooking mahi to temperature Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar Hand wash sink at cooks line Corrected On-Site
Inspection Date: 8/24/2023
Inspection #: Visit ID: 8390016
- 14-11-5:Basic - Equipment in poor repair. Gasket to the freezer side of the true cooler is ripped Gasket to the true 2 door line frezzer is ripped
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand sink in the service alley
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates filled out for 5 years , operator changed to 3 years Corrected On-Site