DON MAGUEY MEXICAN RESTAURANT

Violations (11)

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in cook line raw shell eggs over cheese. Chef removed eggs from top of the unit and placed them on the bottom.

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line.

  High Priority

• 09-01-4Critical

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees touching food without gloves.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees touching food without gloves.

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.

  Basic

• 33-34-4

  Storage area not maintained clean and organized.

  Basic - Storage area not maintained clean and organized.

  Basic

• 33-31-5

  Unnecessary items/unused equipment on the premises.

  Basic - Unnecessary items/unused equipment on the premises.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line.

  Basic

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at hand sink located at front counter.

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.

  Basic