LAS MARGARITAS, 5855 Frantz Rd, Dublin, OH 43017 - Restaurant inspection findings and violations

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Business Info

Restaurant: LAS MARGARITAS
Address: 5855 Frantz Rd, Dublin, OH 43017
Total inspections: 21
Last inspection: Jun 8, 2012
Score
(the higher the better)
98
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A chlorine sanitizing solution was being used improperly.
  • A quaternary ammonium sanitizing solution was being used improperly
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment and/or components were not maintained in good working order. [multiple violations]
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty. [multiple violations]
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Sanitizer concentration is not being monitored.
  • The can opener blade was dull and creating metal fragments
  • The physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Mar 19, 2010 43
No violation noted during this evaluation. Critical Control Point Mar 19, 2010 100
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
Followup Inspection Mar 23, 2010 95
  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food-contact surfaces were dirty.
  • The can opener blade was dull and creating metal fragments
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • There is no covered receptacle in women's restroom.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Oct 12, 2010 74
No violation noted during this evaluation. Critical Control Point Oct 12, 2010 100
  • Food-contact surfaces were dirty. [multiple violations]
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
Followup Inspection Nov 15, 2010 89
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment components were not intact, tight or properly adjusted.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty. [multiple violations]
  • The operator is not using an effective method for cooling.
Standard Inspection Mar 24, 2011 74
No violation noted during this evaluation. Critical Control Point Mar 24, 2011 100
  • Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O).
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
  • Equipment components were not intact, tight or properly adjusted.
  • Food contact surfaces of cooking and baking equipment and/or cavities and door seals of microwaves were not cleaned.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator is not using an effective method for cooling.
Followup Inspection Apr 20, 2011 72
No violation noted during this evaluation. - Apr 25, 2011 100
No violation noted during this evaluation. - Apr 27, 2011 100
No violation noted during this evaluation. Followup Inspection May 4, 2011 100
No violation noted during this evaluation. - May 4, 2011 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Followup Inspection Jun 14, 2011 99
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Equipment and/or components were not maintained in good working order.
  • Food is stored unwrapped or in uncovered containers.
  • Food preparation sinks, handwashing lavatories, and warewashing equipment are used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • Ice is being used for food after being used as a coolant.
  • In-use utensils are improperly stored.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Observed unacceptable employee beverage containers.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety food was improperly thawed.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jul 20, 2011 65
  • Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served were used for other tasks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Followup Inspection Aug 5, 2011 97
  • A handwashing sign was not posted at all handwashing sinks.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food is not properly labeled on the container or package.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Outdoor waste receptacles and handling units are not covered with tight fitting lids or doors.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Dec 12, 2011 78
No violation noted during this evaluation. Critical Control Point Dec 12, 2011 100
No violation noted during this evaluation. - Dec 13, 2011 100
  • Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted.
  • The windows or doors were not protected against the entry of insects and rodents.
Standard Inspection Jun 8, 2012 98
No violation noted during this evaluation. Critical Control Point Jun 8, 2012 100

Violation descriptions and comments

Mar 19, 2010

PIC Ricardo
Several critical violations
Reinspection required

Mar 19, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (-)*see violations on standard report
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report
IV. Person in Charge/Demonstration of Knowledge (-)*see violations on standard report
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (-)*see violations on standard report
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+)

Mar 23, 2010

PIC Fidel
Critical items all corrected from previous inspection

Oct 12, 2010

PIC Carlos
Green sign updated
Reinspection required
The facility was not busy cooking or cleaning dishes at time of inspection
There is no hand washing sink near the dish cleaning area, discussed with PIC and stated there will be a new hand washing sink placed in the
in the dish cleaning area

Oct 12, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Nov 15, 2010

PIC Carlos
Critical violations corrected
new hand washing sink installed near the dish area

Mar 24, 2011

PIC Jose
Follow up inspection required

Mar 24, 2011

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Observed employee washing dishes not wash his hands between touching dirty dishes and clean dishes. Employees must wash hands between touching anything dirty and clean dishes. Observed servers touching lemons with bare hands, please avoid any bare hand contact with ready to eat foods. Both of these practices can lead to food borne illness.
IV. Person in Charge/Demonstration of Knowledge
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Discussed proper cooling methods for all items cooled in facility, chicken dishes and beef is properly cooled. Observed chicken cooked 4 hours ago was 36 degrees in walk in cooler. Refried beans were not properly cooled, the plastic pan used for cooling is too deep. Discussed using shallow metal pans to cool refried beans. Provided cooling log

Apr 20, 2011

PIC Gerardo
Repeat violations from previous inspection

Apr 25, 2011

Pre-hearing packet and yellow sign delivery.

Apr 27, 2011

THE CONSTRUCTION MANAGER THAT BUILT THE LAST RESTAURANT ASK ME TO LOOK AT THE MATERIAL HE WAS USING TO PATCH FLOORS AND DECIEDE IF IT WAS ACCEPTABLE FOR HEALTH DEPT STANDARDS. IT WAS.

May 4, 2011

PIC Jose
Yellow sign removed and green sign replaced
Inspection with Gene Smith and Abdul Abdi
No violations noted at time of inspection

May 4, 2011

Inspection with Mike Thiel

Jun 14, 2011

PIC Jose
Pre-hearing monitoring inspection

Jul 20, 2011

PIC Jose.
This inspection is a monitoring inspection.

Aug 5, 2011

PIC Armando. Green sign updated.

Dec 12, 2011

PIC: Jose
Updated Green 'Inspected' sign at time of inspection.

Dec 12, 2011

Discussed:
I. Employee Health (+) Has policy; requires all employees to get a flu shot.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
II. Personnel Cleanliness (+)
Food employees eat, drink, and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles.
III. Handwashing, Prevention of Contamination from Hands (-) Observed no hand washing sign posted at sink behind bar and in restroom.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC: Jose; handled and answered questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VII. Cooking, Reheating,

Dec 13, 2011

Follow-up with PIC on employee education for 2012.

Jun 8, 2012

PIC John
Updated green sign

Jun 8, 2012

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

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