4 AMIGOS AUTHENTIC MEXICAN FOOD LLC

4550 E HWY 20 STE D

★★★★☆ (4.0/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10741016

Inspection #: Visit ID: 10741599

Inspection #: Visit ID: 10740663

31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front bar hand wash sink removed. Confirmed on plan review. Warning - From follow-up inspection 2024-12-12: Upon callback inspection Front bar handwashing sink not in place . Per manager sink ordered and will be installed. **Time Extended**

Inspection #: Visit ID: 8788740

29-09-4:Basic - Faucet at kitchen hand wash sink in disrepair. Hot water knob free spins , possibly stripped.
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen staff using triple sink to wash hands.
27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Kitchen hand wash sink Warning
31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front bar hand wash sink removed. Confirmed on plan review. Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink used for dump sink.
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink 70F with very low water pressure Warning

Inspection #: Visit ID: 8646411

Inspection #: Visit ID: 8646114

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make bar Ambient temperature above 41F
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line Discussion conducted with operator reference hand washing requirements for kitchen staff / food handlers.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line make bar - Pico 44/45, diced tomatoes 49, guacamole 49, sour cream 47, par cooked Chilies 54, shredded cheese 51, shredded lettuce 50, wings 51F Per operator less than 4 hrs. Operator advised to Move food to secondary cold hold unit and / or ice food to facilitate rapid cooling. Food Iced during the inspection. Temperature recheck after ice- Sour cream 41, shredded lettuce 40, cheese 41, pico 38, diced tomatoes 40, cooked Chiles 42, wings 50F **Corrective Action Taken** Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink used to store dishes Dishes removed during the inspection. Corrected On-Site

Inspection #: Visit ID: 8608816