Don Tequila, 1158 A North Court St., Medina, OH 44256 - Restaurant inspection findings and violations

Business Info

Name: Don Tequila
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1158 A North Court St., Medina, OH 44256
License #: FSO-C161-11
License holder: Angel Restaurants LLC
Total inspections: 4
Last inspection: 5/21/2012

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Inspection findings	Inspection Date	Type	Comments
4.0 Observed onions stored in a grey trash can in the kitchen. Store food in food-grade containers or use food-grade liners in order to prevent possible contamination. R/3.2 Observed butter stored on the floor in the walk-in cooler. Store food 6 inches off of the floor in order to prevent possible contamination. 5.1 No hot water available in the men's and women's restrooms. Provide hot water (at least 100°F) at all hand sinks in order to properly wash hands. C/3.2 Observed the scoop stored in the fountain pop ice bin. Store scoops out of the ice in order to prevent possible contamination. 6.4 Repair the tear in the rear screen door in order to prevent possible pest entry. NOTE: Discussed the complaint received on 5/4/12 concerning the ants at the booth. No ants were observed today. PIC stated that they get routine (monthly) professional pest control in order to prevent pests. -steak, chicken, spinach dip, and refried beans in the walk-in Maintain time/temperature controlled for safety foods (TCS) cold holding at 41°F or below in order to limit bacterial growth. Store the tomatoes inside the refrigerated pans in order to maintain 41°F or below. Also, discussed cooling foods rapidly from 135°F-70°F within 2 hours and from 135°-41°F in a total of 6 hours. Foods are broken down into smaller portions, however, an ice bath or chill stick may be necessary to complete the cooling process. Discussed with PIC. NOTE: Observed rice and queso sitting on top of the steam table. Hot holding temperatures were still adequate, however, it is recommended to place the pans into the steam table in order to maintain 135°F or above over time.	5/21/2012	Standard 1	PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly: -raw fish above ready-to-eat foods in the walk-in cooler -raw chicken and beef above sauces in the reach-in cooler Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the foods today. PREVENTION FROM CONTAMINATION FROM HANDS: Observed an employee handle burrito/enchilada toppings from the prep cooler with bare hands. Wear single-use gloves or use utensils when handling ready-to-eat foods in order to prevent bare hand contact and possible contamination. Discussed with PIC. CHEMICAL: Observed vitamins stored above tortilla chip warmer. Store medications separate from food and equipment in order to prevent possible contamination. PIC relocated vitamins. COLD HOLDING: The following foods were cold holding improperly: -cut tomatoes on top of the pans in the prep top cooler
Observed chicken stock in a large container was setting a room temperature and was holding at 169°F. Discussed with PIC to relocate the product into shallow containers, to assure 135°F-70°F is achieved in two hours, and from 135°F-41°F within six hours. Reportedly foods are reheated on the stovetop to 165°F within two hours. THAWING: Observed the shrimp was thawing on the counter in a bucket of pooling water. Foods shall be thawed under running and draining, as part of the continuous cooking process, or while under refrigeration. 4.5/4.6 Observed two knives were stored soiled in the knife box. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. 4.0 Observed tortillas were stored in a carry out bag. Store food items in food grade bags and/or containers, to impart odors and tastes into the food. 3.2 Store the food throughout the walk-in cooler six inches off the floor, and bagged onions in the rear storage area, to facilitate cleaning and to prevent contamination. R/3.2 Properly label the white containers, and the squeeze bottles with the name of the food, to avoid confusion and misuse. 6.4 Provide lacking caulk at the wall/hood juncture, to provide a cleanable surface. 6.2 Observed soap and paper towel were available for use above the preparation sink. Remove the soap and paper towels from this area. 4.4 Repair or replace the damaged lid on the container storing chips.	11/23/2011	Critical Control Point 1	R/*HOLDING: Observed foods throughout the walk-in cooler were holding at 40-43°F, and the air temperature in the walk-in cooler was 43°F. Foods and refrigeration units holding them shall be maintained at 41°F and below to limit the growth of organisms. See temperature log below foods marked with an asterisk were holding at improper temperatures. R/TEMPERATURE MEASURING DEVICE: Thermometer was reading 40°F in an ice bath. Devices shall read 30-34°F when placed in an ice bath. This device was calibrated today. CHEMICAL: Observed stainless steel cleaner was stored on the clean dish drain board with clean plates. Toxic chemicals shall be stored in a separate designated area from food and clean equipment to prevent contamination.
6.2 Women restroom contain 14 foot-candles, and men's restroom contained 15 foot-candles of lighting. Provide 20 foot-candles of lighting. 6.2 Repair the non-functioning light fixture above the steam table, to provide 50 foot-candles of lighting. 3.2 Properly label the white square containers, and the squeeze bottles with the name of the food, to avoid confusion and misuse. 4.4 Repair the damaged door seals on the reach-in unit, to provide a cleanable surface. 6.4 Provide caulk at the wall/mop sink juncture to provide a cleanable surface. 4.5 Clean the door seal on the upright unit storing the mugs which are soiled.	6/15/2011	Standard 1	R/HOLDING: Observed foods throughout the walk-in cooler were holding at 42-43°F, and the air temperature in the walk-in cooler was 41-45°F. Foods and refrigeration units holding them shall be maintained at 41°F and below to limit the growth of organisms. See temperature log below foods marked with an asterisk were holding at improper temperatures. Repairman was contact to adjust this unit. R/*REHEATING: Observed beans and ground meat was reheated on the steam table. Reheat foods rapidly on the stove top or in the microwave to 165°F within 2 hours. R/TEMPERATURE MEASURING DEVICE: Thermometer was reading 40°F in an ice bath. Devices shall read 30-34°F when placed in an ice bath. This device was calibrated today.
*4.0 Observed the rice and bean storage containers were Brute commercial grey cans, but did not specify on the label if the can was food grade. Provide a commercial grade containers, or documentation current container is food-grade. 3.2 Store potatoes six inches off the floor to facilitate cleaning and to prevent contamination. 4.5 Clean the condenser cover in the walk-in cooler, which is soiled. 6.2 Restrooms contain 11-15 foot-candles of lighting. Provide 20 foot-candles of lighting. TEMPERATURE MEASURING DEVICE: Thermometer was reading 39°F in an ice bath. Devices shall read 30-34°F when placed in an ice bath. This device was calibrated today.	11/5/2010	Standard2	R/*HOLDING: Observed foods throughout the walk-in cooler were holding at 42-43°F, and the air temperature in the walk-in cooler was 43°F. Foods and refrigeration units holding them shall be maintained at 41°F and below to limit the growth of organisms. PIC was asked to adjust the cooler. C/R/CHEMICALS: Observed an unlabeled spray bottle. Toxic chemicals shall be properly labeled with the chemical name to avoid confusion and misuse. This spray bottle was properly labeled today. REHEATING: Observed cheese sauce was reheated on the steamtable and contained a temperature of 74°F. Reheat foods rapidly on the stove top or in the microwave to 165°F within 2 hours. COOLING: Spinach dip was cooling on the table and contained a temperature of 90°F. Cool foods under refrigeration to assure 135°F-70°F is achieved in two hours and 135°F-41°F is achieved within a total of six hours.

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