Amigo Mexican Grill

Contamination prevented during food preparation, storage, display — Inspector Note: Observed raw steak and raw chicken stored uncovered and underneath reach in cooler shelf with hanging debris. Manager corrected on site and placed lids over the food containers.

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler under the prep top cooler unit in need of cleaning for interior and exterior surfaces due to food debris. Observed both microwaves in need of interior cleaning.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracked floor tiles in main kitchen and air vent cover missing throughout the facility leaving a hole in the ceiling. Observed ceilings with water damage towards the back of the kitchen, near the restroom area, and water heater closet.

Insects, rodents, and animals not present — Inspector Note: Observed a live roach in the main kitchen. Manager advised that he handles his own pest control, but does not keep the chemical in the establishment. Manager was advised to provide the brand name and ingredients of the pest chemicals used in the facility and kitchen via email to [REDACTED EMAIL], as well as keep a log of the dates and times pest treatment is conducted in the establishment.

Management knowledge, responsibilities, reporting — Inspector Note: PIC was unable provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC was provided another employee health agreement. Manager was given a copy of the Employee Reporting Agreement/Health Policy and instructed to have all employees sign their own copy.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed outside dumpster lid missing. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracked floor tiles in main kitchen and air vent cover missing throughout the facility leaving a hole in the ceiling.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed lights out in main kitchen area and at front entrance. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Management knowledge, responsibilities, reporting — Inspector Note: PIC was unable provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC was provided another employee health agreement. 511-6-1.03(1)(c)17 - Demonstration (Pf) 17. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Pf

Food separated and protected — Inspector Note: Observed horchata stored next to raw beef and chicken. PIC moved item. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black accumulation on drink machine diffuser and ice chute door. Manager began the process of properly cleaning and sanitizing item.