- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline reachin and cookline steam table
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water bottles by microwave **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reachin **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline reachin
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken at 49 cooked at 10 pm on 8/7. Cheese sauce 47 cooked at 10 pm on 8/7. Chile rellenos at 45 cooked at 5 pm on 8/7. All were discarded.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Plates on cookline with old food on them **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear prep area handsink near storeroom **Corrected On-Site**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Faucet/handle missing at plumbing fixture. Rear handsink
- Basic - Food stored on floor. Buckets of lettuce **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 117° on steam table returned to oven
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooked 7/7 48° in walkin cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 70°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers, chile rellenos pork **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortillas
- Basic - Tong handle in contact with lemons. Wait area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans: 49?, 46?, 50?
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beans
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over sausage in walk in cooler
- Intermediate - Water filter not changed according to manufacturerys instructions. Expired 2012
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses wet nested. Repeat
- Critical - Cutting boards very soiled.
- Cutting boards very worn and grooved.
- Critical - No chemical test strips for quatenary ammonium.
- Critical - Queso not reheated to 165 degrees F in 2 hours. reheated to 161 degrees F then rapidly reheated to 165 degrees F.
- Critical - Raw hamburger meat stored over reaty to eat chicken in reach in freezer. COS
- Critical - Raw scallops stored over cooked shrimp in reach in cooler. COS
- Scoop handle in ice at bar. Repeat. COS
- Critical - Unlabeled spray bottle of liquid. Mgr stated it was bleach.
- Water filters dated 7/26/11.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Critical - Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Critical - Cross-contamination, equipment, personnel, storage
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10/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. rear
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7/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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