MARGARITA'S BAR & GRILL

Observed leak under warewash machine and under 3 comp sink in kitchen. [CA] Repair leaks and maintain in good condition.

Observed potentially hazardous food to measured in the temperature danger zone located in the walk-in cooler and in the food prep cold hold unit across from the cookline. Per PIC, there was a recent delivery and the walk-in cooler door was propped open for a while. PIC also stated that the PHFs in the food prep unit were loaded at 11am and that they might be warm due to frequent opening and closing. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue propping cooler doors for too long (adjust colder if necessary to account for frequent opening). [SA] PIC will have staff keep the walk-in cooler closed to bring the temperature down. PIC will have staff discard the PHFs in the food prep unit at 3pm and use time marking control until the unit can be adjusted or repaired (food must be time marked for 4 hours and discarded at the end of the 4 hour mark).

Handwash station at bar area was blocked by equipment (buckets in the basin, sink surrounded by cleaning chemical bottles). [CA] Ensure all handwash stations are clear and accessible at all times.

1. Broken floor tiles observed throughout facility. [Corrective Action] Maintain floors in good condition. 2. Observed holes in the wall at the warewash area. [Corrective Action] Seal all holes.

1. Observed gap under the back door by the mop room. [Corrective Action] Ensure no gaps larger than 1/4 inch. 2. Observed back doors left open. [Corrective Action] Ensure back doors are closed to prevent entry of pest or vermin.

Observed water dripping from the faucets at the 3 compartment sink and prep sink. [Corrective Action] Repair to stop the leak.

Observed potentially hazardous foods that measured in the temperature danger zone located in food prep cold hold units (sliced tomatoes 49F, pico de gallo 48F). Per PIC, the PHFs were recently prepared and loaded into the units. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue prepping PHFs and putting directly into food prep cold hold units; cool down in walk-in cooler or reach-in cooler to 41F prior to loading into food prep cold hold unit. [COS] PIC put PHFs into walk-in cooler.

Observed clean lids stored in a container with dirty/cloudy water. [CA] Store clean equipment in a clean container. Clean and sanitize lids.

Observed fresh rodent droppings on top of keg refrigerators in bar area, in the dry storage area on the floors and on top of cans, in the mop sink/water heater room, and in various corners of the facility. Observed one live cockroach in a trap under the warewash machine and a dying cockroach on its back under the food prep table. Also observed approx 20-30 dead cockroaches in the dry storage room. [CA] Eliminate pests from facility. Deep clean facility and work with a professional/licensed pest control company. Remove evidence of cockroaches and rodents, seal gaps and holes, set approximately 30 monitoring traps and leave them in place until follow-up inspection. Clean and sanitize food prep surfaces and cans with diluted bleach solution (100ppm) Observed numerous fruit flies in bar area. [CA] Recommend working with professional pest control to eliminate fruit flies.

Observed holes, gaps and a missing ceiling panel in ceiling. [CA] Minimize/seal/replace panels were needed.

Observed bucket of potatoes on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed flies in kitchen area. Also observed drain flies in bar area. [CA] Eliminate pests and keep facility vermin free. Recommend working with professional pest control.

Observed crate of cilantro balanced on top of trash can. Trash can was lined with a new trash bag, cilantro not touching the bag. [CA] Keep food separate and away from possible contamination. [COS] PIC moved crate and told staff to wash cilantro.

No hood overhang observed over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed a few cracked tiles throughout the kitchen. Also observed hole in wall adjacent to water heater and one hole in the ceiling above steam table. [CA] Replace tiles and patch holes.

Observed potentially hazardous foods located in the food prep cold hold unit across from the cookline that measured in the temperature danger zone (tomatoes 45F). Per PIC, the tomatoes were just cut and loaded into the prep unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure all foods are at 41F or below PRIOR to being put into food prep cold hold units. [COS] PIC relocated PHFs into the walk-in to chill down to 41F.