LOS MAGUEYES MEXICAN GRILL Inspection – October 31, 2023

High Priority 3

#6High Priority22-39-4

High Priority – Chlorine sanitizer in spray bottle not at proper minimum strength. Was 0 ppm now is 50 ppm at bar **Corrected On-Site**

Corrected On-Site

#7High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef stored with packages of green sauce.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in steam table temp at 100Degrees Fahrenheit hot holding put back on stove retemp 145F hot holding **Corrected On-Site**

Corrected On-Site

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Solid cutting boards at cook line.

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook ground beef, cut tomatoes , chicken in reach in cooler and walk in cooler not date marked.

Basic 5

#1Basic14-72-4

Basic – Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Missing hood filter over cook line.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Back of house opposite of cook line and at behind bar.

#3Basic14-13-4

Basic – Food-contact surface not smooth and easily cleanable. Lava bowl used for guacamole.

#4Basic08B-12-5

Basic – Stored food not covered. Cut tomato made yesterday no lid.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table back of house.

Florida Food Watch