Dos Margaritas# 5

Violations (5)

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed RTE foods, including salsa and pico, cold holding above 41°F in a mini cooler located in the main kitchen. COS: PIC relocated all affected RTE foods to the walk-in cooler. Time/Temperature Control for Safety Food, 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. Repeat Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed sliced tomatoes (64F), pico (47F), and guacamole (46F) cold holding above 41F in the prep-top cooler located in the main kitchen. COS: Foods discarded. f) Time/Temperature Control for Safety Food, 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed knives stored between coolers between uses. COS: PIC removed the knives, cleaned and sanitized them, and stored them in the proper location. 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)(b) and (8)(a); Corrected On-Site. New Violation.

• 14CCorrected on site

  Single-use/single-service articles: properly stored, used

  Violation of Code: [511-6-1.05(6)(r)] Observed plastic shopping bag reused to stored tortillas in the hot holding unit. COS; PIC discard the foods. r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Corrected On-Site. New Violation.

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Observed multiple employee belongings throughout the kitchen in the food prep area. Water bottle and tumbler on shelf above hot holding area and on tumbler stored on top of the prep table in front of the walk-in cooler. Employees shall have a designated are for their belongings. COS/CA:PIC relocated all employee belongs and PIC will create a location for employee items. Corrected On-Site. New Violation.