Mariachiles Mexican Restaurant

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler in the prep area, raw shell eggs over ready to eat salsa. In the standup reach in freezer, frozen raw beef over frozen chicken nuggets both items opened from original packaging. Operator corrected all storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe gloves on apron and towel then begin to prepare customer order.

High Priority - Container of medicine improperly stored. Employee bottle of DayQuil stored on shelf over tortillas on the main cook line. Operator relocated the employee medicine. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the bottom storage shelf of the warewashing area, clean portable green cutting board with black food residue staining spots. Employee began to scrub the cutting board. **Corrective Action Taken** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line by the standup reach in cooler or at hand wash sink in the bar area. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. At the front wait station closest to the bar area, sanitizer spray bottle with no product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé portion cups used as scoops in bulk seasoning containers. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf over the three compartment sink, clean metal pots not inverted. On top of the bulk ice bin, blue ice bucket not inverted. Operator asked employee to invert the pots and ice bucket. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker over open container of cooked tortilla shells on the main cook line. Employee jacket over dry goods on shelf by the hand wash sink. Employee relocated all personal items. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups stored by the soda dispenser and next to the three compartment sink stacked while wet. Discussed with the dish washing employee. **Corrective Action Taken**

Basic - Food stored on floor. Oil stored on the floor of the main cook line. Operator asked employee to relocate. **Corrective Action Taken**

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster missing lid. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven and fryer door handle on the main cook line. Operator relocated the tongs. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on hood filters over fryers, scheduled to be cleaned on Monday per operator. White mold like substance spots on soda dispenser plate over nozzle. **Corrective Action Taken** **Repeat Violation**

Basic - Stored food not covered. In the reach in freezer, uncovered raw beef. In the prep area reach in cooler, uncovered containers of salsa.

Hands Clean and Properly Washed

No Bare Hand Contact with Ready-to-Eat Food

Supervisor/Person in Charge Present

Employee Health Policies Present

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

Lighting Adequate; Required Shields in Place

Proper Sanitizer Contact Time and Concentration

Approved Thawing Methods Used

Non-Food Contact Surfaces Clean

Basic - Single-service articles improperly stored. Observed single service items stored on floor in storage area. Person in charge placed single service boxes on racks. **Corrected On-Site**

Basic - Unnecessary items/unused equipment on the premises. Observed multiple pieces of unused equipment stored inside of establishment making it hard for employees to clean around them. Discussed with person in charge.

Basic - Dead roaches on premises. Observed 1 dead roach on tray used to stored drinking glasses. Person in charge brought all cups and tray to dish area for sanitation. Person in charge removed dead roach from establishment. **Corrective Action Taken** **Warning**

Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with grease and food debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in strainer above hot holding unit at 105F. Person in charge began reheating. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop sour cream cheese, cheese, shrimp 50-52F. Person in charge has had lids open for lunch rush, person in charge moved items to unit holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings in raised storage area in dining room. Person in charge discarded. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler raw shell eggs over bread. Also in reach in freezer raw beef no longer commercially packaged stored over open package of fries. Person in charge moved to appropriate location. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm at triple sink, person in charge remade to 100ppm. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen with case of cans stored on it. Person in charge removed. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink in room next to back door with standing water. Person in charge fixed during inspection. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. Wood panel on shelf in kitchen unsealed.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large flip top across from cookline tomato, sour cream, cheese, beans 55-59F, person in charge states has been in unit for less than 4 hours, moved all items to other units holding temperature during inspection. Ambient temperature of unit 57F. Do not utilize unit until holding items at 41F or below. In bottom drawer shrimp and chicken 44-46F person in charge states drawer has been open for lunch rush, iced items down during inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-03: In large flip top sour cream, tomato, corn, beans, lettuce 36-43 items held on ice in unit. In bottom of unit pork, cheese 50-52F. In unit overnight per person in charge. Person in charge discarded. Operator states will keep items on ice until unit is fixed. In bottom drawer below cookline shrimp, chicken 41F. **Admin Complaint**