Mia's Mexican Restaurant

Year by year

Inspections

1. Mar 15, 2021 Routine Score 87
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw chorizo observed stored above produce and RTE food.

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     sanitizer solution observed at 10PPM, change every 2-4 hours.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     multiple containers not date marked in walk in cooler, date mark food.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     shakers with spices were observed with no labels, properly label food once removed from original package.

   • Not serious Priority Foundation (2 points)

     Cool TCS foods using other effective means

     observed rice and large pot of chicken caldo cooling at room temperature, use proper cooling methods to cool down food.

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     observed clean juice container stored upright, stored inverted or covered to prevent contamination.

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     Post and registered RFSM.

2. Aug 26, 2020 Routine Score 91
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Food documented was in prep reach in cooler: pico de gallo at 49F, sliced tomato 49.5F. Food in prep table must be moved to working cold hold equipment.

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     prep reach in cooler not able to maintain cold hold temperatures, repair before using again.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dust build up on intake vents located in kitchen and in dinning room area.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw chorizo observed stored above produce. arrange food properly to prevent potential cross contamination.

   • Not serious Core (1 points)

     Health permit posted

     health permit was not posted during time of inspection, post Health Permit where public can easily see.

3. Jan 23, 2020 Routine Score 89
   • Serious Priority (3 points)

     Untreated shell eggs need to be at 45§F or <

     storing raw non pasteurized eggs out at room temperature due to breakfast rush. Store non pasteurized eggs in ric at 45F or below.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw bagged chicken over menudo. raw steak meat over produce. Arrange reach in cooler properly to prevent contamination

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     RFSM not on site. Establishment must have a Food Service Manager at all times.

   • Serious Priority (3 points)

     Unnecessary chemicals not allowed

     Home use pesticide (Raid Ant Spray) in kitchen. Remove from building.

4. Jul 24, 2019 Routine Score 87
   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     handle of scoop touching ice, handles touching food.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw pork above and next to produce. raw steak above RTE food.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Missing date mark in walk in cooler.

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils resistant pit,chip, crazing

     aluminum foil used as liner in reach in cooler. remove and use item that is does not chip.

   • Serious Priority (3 points)

     Grease Trap Tickets

     missing Grease Trap Tickets. Not on site.

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     Provide quat test strips or use chlorine sanitizer, establishment is using quat not chlorine.

5. Jan 29, 2019 Routine Score 87
   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     raw chicken in container on floor. when delivers arrive place food 6" above floor.

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     large container of beans at 156F. been out for more than two hours.

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - smaller portions

     Beans in large container. Place in smaller container or shallow pans.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wet sanitizer cloths out. Place cloths back in sanitizer bucket when not in use.

   • Not serious Core (1 points)

     Thawing. under running water criteria

     Container of water holding frozen meat. Thaw under running water.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Food that has been in walk in cooler for more than 24 hours needs to be date marked.

   • Serious Priority (3 points)

     Grease Trap Tickets

     No grease trap records.

6. Jul 25, 2018 Routine Score 90
   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     sanitizer in 3 comp sink needs to be change every 2-4 hrs to kee minimum concentration. recored 0 PPM

   • Serious Priority (3 points)

     Untreated shell eggs need to be at 45§F or <

     Eggs out at room temperature.

   • Serious Priority (3 points)

     Grease Trap Tickets

     Need actual grease trap receipt.

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     Handles touching food and ice.

7. Jan 25, 2018 Routine Score 81
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     rice and beans below 135

   • Serious Priority (3 points)

     Reheat 165øF--microwave

     Per cook, he reheated food on grill. Properly reheat food.

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Expired food from december 2017

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Have RFSM oniste by next visit

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food

     Properly date mark food in WIC

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     Provide sanitizer test strips by next visit.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     No eating in kitchen and no drinks next to clean utensils.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Cloths back in bucket when not in used.

   • Not serious Core (1 points)

     Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

     Need trash can at HW stations.

   • Not serious Core (1 points)

     Handwashing signage