✓

Tequila Mexican Grill

April 20, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 8 code checks were marked passed.

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Checks marked passed

Separation Segregation Cross Contaminationcritical

Inspector note: Raw shelled eggs stored over shredded cheese in Walk-in.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: PIC/CFM observed wiping hands on apron.Provide proper practices.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: PIC/CFM observed using handsink to rinse metal stem thermometer.PIC/CFM observed using handsink to fill pan full of sanitizer.Review proper procedures.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Separation/Sanitizer Criteriacritical

Inspector note: Sanitizer that was prepared by PIC/CFM tested at 400ppm+(Off the color chart).PIC/CFM didn't know how long to hold sanitizer strip in solution to properly test.Review entire process.
code 41-7-201/04.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Pic not performing required duties as required by Food Codes as evidenced by improper use of handsinks by PIC/CFM.PIC/CFM couldn't explain proper Cooking temperature for poultry(He said 140F then 145F then 160F).He also couldn't explain the required time/temperature requirements for Cooling foods which is done at location(Procedure expained for cooling was take out of steamtable and cool 30minutes to room temperature put into Refridge).The sanitizer set-up by PIC/CFM was over 400ppm and PIC/CFM didn't know how long to test sanitizer.PIC/CFM's son stated that dirty mop water was disposed of in 3bay sink where pots pans are sanitized(?).How do you calibrate metal stem thermometer?
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Bulk sauces put out in prep refridge for customer self-service.The question was posed to operator that when customer opens lid to help themselves how is the food protected?I wasn't given an answer other than we have been doing this for seven years and if we can't continue this than it will hurt our business.Inspector explained how self-service salad bars are provided with a permanent sneeze gaurd and that may be a possible solution.The establishment may want to preportion product into covered pc units and store in refridge(also a viable solution).Provide proper food protection for self-service at all times.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels at handsink at front service area.No soap at handsink in employee restroom.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood/hotline is Overdue for cleaning.Old style sticker on hood.Provide proper requirements for hotline hood.(refer to BFD).
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 13, 2010: 8 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.