CINCO DE MAYO MEXICAN GRILL health score and inspection history

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher.//0ppm of chlorine registered in mechanical ware washing machine. Establishment will wash, rinse, and sanitize in 30-compartment sink until machine is repaired.

Change the wash, rinse, and sanitize solutions when dirty.//Visibly dirty wash solution in 3-compartment sink.

(A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of WI cooler was 48F. Raw pork and beef, cut lettuce, cooked rice, and refried beans at 48F. COS PIC voluntarily discarded items and called technician for WI cooler.

Label all toxic items not in original containers with the common name of the product (Pf).//Unlabeled bottles of cleaning chemicals in ware washing area. 7-202.12 Use only pesticides labeled for use in a food establishment.//Residential pest control spray used in dry storage.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.//Employee phone stored in container of bowls for salsa.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies present throughout establishment.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Ice scoop stored in ice machine had handle laying on top of ice.

Keep dumpster doors and lids closed.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee food stored in drink cooler at front of house.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.//Provide soap at main hand washing sink in kitchen.

(A)(2) Maintain TCS food at 41 F or below.//Raw meat, sauces containing cooked vegetables, cooked rice, and refried beans between 47-50F in WI cooler. COS PIC voluntarily discarded all items.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Box of frozen beef intestines thawing at room temperature.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Only manager with ServSafe was not present.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//In house made sauces and cooked meat in WI cooler not date marked.

Provide a utensil with a handle for serving or dispensing food or ice.//Scoop without a handle for cooked mexican rice on hot holding line. 3-304.12 Store between-use utensils in a container of water at 135 F or above.//Utensils for bar stored in room temperature water in between use.

Keep the waste-grease receptacle closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Missing stoppers in main kitchen 3-compartment sink and bar 3-compartment sink.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.//Dead bugs trapped in light shields throughout establishment.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Leak coming from dishwasher.

(A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of 47F in WI cooler. TCS items such as raw chicken, pork, beef, and fish, cooked meats, rice, refried beans and, pico de gallo at 47F. COS PIC voluntarily discarded all TCS items.

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).//Broken ambient air thermometers for WI cooler, freezer, and RI low boy cooler on prep line.

Post sign at all hand sinks that notifies employees to wash hands.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Pink residue in interior of ice maker.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.//Bottle of hydrogen peroxide stored in container of whole garlic. COS peroxide was removed.