7 Tequilas Mexican Restaurant

Inspector notes: Observed facility have a key drop with a third party without a written agreement. C/A-ritten procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Pf Correction by 12/5/25- EHS emailed example Facility emailed key drop agreement, see facility record or file

Inspector notes: Observed a large container of roasted salsa in WIC holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS-Item discarded

Inspector notes: Observed roasted salsa in crock pot in front service waiter station holding below 135F. Observed grilled onions on flame stop top below 135F C/A-d, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above COS- items discarded

Inspector notes: Observed a large container of roasted salsa in ice bath in main kitchen prep sink first tempted at 12:46 at 125F and tempted again at 2:07 at 119F. Observed cheese dip on an ice bath on main kitchen counter top first tempted at 12:25 at 76F and tempted again at1:35at 73F. Observed poblano stuffed peppers cooling on main kitchen countertop at at 12:27 65F tempted 71F at 1:36. All items began cooling at 11:00am. Observed raw salmon (45F) raw tilapia(49F), raw mahi(49F), raw chicken (45F), and raw pork(45F) cooling in under grill cooler drawer tempted at 1:05 and re tempted at 2:03 raw salmon (46F), raw tilapia(50F), raw mahi(49F), raw chicken (45F), raw pork(45F). C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P an...

Inspector notes: Observed knife store in crevice of prep top and another stored in crevice of steam table. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7...

Inspector notes: Observed tin to go containers placed lip up in main kitchen counter top above cook line. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Tin to go containers placed lip down

Inspector notes: Facility just had plumbing issue that caused tile to be missing in main kitchen, stairs in main kitchen, and main kitchen hallway. Facility is using wooden slab to walk on. C/A-All physical facilities shall be maintained in good repair.