Tequila Social

Violations (14)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

  2-103.11 OBSERVED ESTABLISHMENT HAS NO FORM OF MONITORING FOR SANITIZING AND TEMPERATURES, HENCE EXPLAINING THE OUT OF TEMPERATURE HOT FOODS Establish some form of temperature and sanitizing monitoring procedure for a daily basis, suggestion: Temp log and sanitizing log

• 3

  Management, food employee and conditional employee; knowledge, responsibilities and reporting

  228.32 OBSERVED NO "ATTENTION FOOD EMPLOYEE" SIGNS OR THE POSTER THAT NOTIFIED EMPLOYEES TO REPORT SYMPTOMS OR DIAGNOSIS INFORMATION AT THE HANDWASH SINKS. Tip: use the poster that includes both handwash notice and the attention food employee

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Observed handwashing sink within the establishment lacking readily available paper towels or other drying devices.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED CORN AND UTENSILS IN A HANDWASH SINKS. Handwash sinks should only be used for handwash only.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 Observed no handwashing sign posted at the hand sink(s).

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) OBSERVED FOODS IN HOT HOLDING NOT ABOVE 135*F. CHEF STATES THE PROCEDURE TO REHEAT FOODS IS THAT IT MUST BE OVER 145*F BEFORE PLACED IN THE HOT WELL. OBSERVED THE FOLLOWING FOOD: - Beef @ 130*F - Beans @ 100*F - ELOTE 100*F - RICE 122*F All foods should be reheated to 165*F for 15 seconds UNLESS it is precooked foods or produce in which 145*F for 15*F.

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Observed working containers of poisonous or toxic material not labeled with a common name.

• 28

  Toxic substances properly identified, stored, used

  7-202.12(A) OBSERVED QUAT SANITIZER BUCKET AT 500PPM, must be 150-400ppm

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED HANDLE-LESS CUP USED AS FOOD SCOOP FOR CHEESE IN REACH IN COOLER, Kitchen manager removed it.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-904.11 OBSERVED UNWRAPPED STRAWS AT BAR IN REACH OF CUSTOMER HANDS AND NOT COVERED, keep unwrapped bars protected and away from customer hands.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) OBSERVED A REACH IN COOLER OUT OF COMMISSION AND NOT CLOSING COMPLETELY, AND OBSERVED A REACH IN COOLER WITH WATER POOLING AT THE BOTTOM, PLEASE REPAIR COOLERS OR RID OF COOLERS.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 OBSERVED NO TEST STRIPS FOR CHLORINE PROVIDED, ACQUIRE CHLORINE TEST STRIPS

• 52

  Sewage and waste water properly disposed

  19-126.2(c) OBSERVED GREASE TRAP SERVICED ON 4/21/26, overdue for service. (Done by Southwaste on 4/21/26, establishment is responsible for getting it called in and serviced)

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 OBSERVED PERSONAL EMPLOYEE FOODS AND ITEMS STORED NEXT TO FOOD ITEMS OR UTENSILS. Keep personal items away or below food service areas and storage