7 Tequilas Mexican Restaurant

Wiping cloths: properly used and stored — Inspector Note: Observed 3 sanitizer buckets in the main kitchen and in the bar testing for 0 ppm Quat sanitizer. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Sanitizer buckets were changed to chlorine and tested at 50 ppm chlorine.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed old inspection report posted in the facility. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed multiple utensils being stored in water at a temperature of 114F on the stovetop in the main kitchen. CA: Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Observed utensils being stored in container of water above 135F on stovetop.

Hands clean and properly washed — Inspector Note: Observed PIC turn off the hand sink with their bare hands in the main kitchen after handwashing and before packing To-Go orders. Observed PIC turn off the hand sink in the bar front service area after handwashing and before putting on clean gloves. CA: To avoid recontaminating their hands, food employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: PIC was educated on handwashing procedure and rewashed hands and turned off with paper towel.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee filling a container of ice with water at the handsink in the main kitchen next to the warewashing station. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Food employee was instructed to only use handsinks for handwashing only.

Food stored covered — Inspector Note: Observed the following items stored uncovered in the under-grill cooler in the main kitchen: raw shrimp, raw mahi mahi, raw tilapia, raw beef, raw pork, vegetable medley, mushrooms, etc. CA: All food items must be stored covered to protect from contamination. COS: Food items were covered with the appropriate lid.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher at the bar in the front food service area testing at 0 ppm for chlorine while dishes were actively being washed. CA: Dish-machine chlorine sanitizer shall be at the proper minimum concentration at all times. COS: Dish machine was primed and tested at 50 ppm chlorine.

In-use utensils: properly stored — Inspector Note: Observed knife store in crevice of prep top and another stored in crevice of steam table. C/A-During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS-Knives removed and placed in ware wash for cleaning

Single-use/single-service articles: properly stored, used — Inspector Note: Observed tin to go containers placed lip up in main kitchen counter top above cook line. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Tin to go containers placed lip down

Physical facilities installed, maintained, and clean — Inspector Note: Facility just had plumbing issue that caused tile to be missing in main kitchen, stairs in main kitchen, and main kitchen hallway. Facility is using wooden slab to walk on. C/A-All physical facilities shall be maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed facility have a key drop with a third party without a written agreement. C/A-ritten procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Pf Correction by 12/5/25- EHS emailed example Facility emailed key drop agreement, see facility record or file

Proper cold holding temperatures — Inspector Note: Observed a large container of roasted salsa in WIC holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS-Item discarded

Proper hot holding temperatures — Inspector Note: Observed roasted salsa in crock pot in front service waiter station holding below 135F. Observed grilled onions on flame stop top below 135F C/A-d, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above COS- items discarded

Proper cooling time and temperature — Inspector Note: Observed a large container of roasted salsa in ice bath in main kitchen prep sink first tempted at 12:46 at 125F and tempted again at 2:07 at 119F. Observed cheese dip on an ice bath on main kitchen counter top first tempted at 12:25 at 76F and tempted again at1:35at 73F. Observed poblano stuffed peppers cooling on main kitchen countertop at at 12:27 65F tempted 71F at 1:36. All items began cooling at 11:00am. Observed raw salmon (45F) raw tilapia(49F), raw mahi(49F), raw chicken (45F), and raw pork(45F) cooling in under grill cooler drawer tempted at 1:05 and re tempted at 2:03 raw salmon (46F), raw tilapia(50F), raw mahi(49F), raw chicken (45F), raw pork(45F). C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS- Items placed fresh ice completely submerged and stirred. Roasted Salsa was split into two containers both placed on fresh ice baths. Stuffed peppers placed in WIC Raw chicken, raw pork, raw tilapia, raw mahi and raw salmon discarded.