Los Magueys

Inspector notes: Observed food debris present in the handwashing sink located next to the prep table in the main kitchen and the handwashing sink located in the servers area. Additionally, an employee was observed rinsing two salsa containers in the handwashing sink in the servers area. All handwashing sinks are to be used only for handwashing. Disposal of food should be conducted in the three-comp sink.

Inspector notes: Observed the cook use a soiled wiping cloth to clean a plate that was going to be used for an order. Inspector instructed cook to grab a new plate and discard soiled wiping cloth. Advised that wiping clothes must be kept dry and used for no other purpose if they are going to use it to clean food spills. Once cloth is heavily soiled, please replace for a new clean wiping cloth.

Inspector notes: Observed cook to have a wiping cloth stored on his apron to wipe their gloved hands and clean food from plates. Manager instructed cooks to discard wiping cloths and to properly wash their hands and change gloves in between change of tasks.

Inspector notes: Observed a cook using the same gloves while handling raw meat utensils, cooking on the grill, and getting ready to prepare ready-to-eat foods. Gloves were not changed in-between tasks. The cook was instructed to remove gloves and wash hands. Advised that gloves are not required when using utensils such as tongs for raw meat as long as the utensils are being washed and sanitized every 4 hours, but hands must be washed when there is a change of task. Bare hand contact with ready-to-eat foods is prohibited.

Inspector notes: Observed excessive food debris and standing water on the floors in the main kitchen. Food preparation counters were also noted to be soiled with food debris. Additionally, the walk-in cooler floor had a significant buildup of water. All food contact surfaces should be sanitized every 4 hours and cleanliness maintained throughout the facility.