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Restaurant: MARGARITA'S
Address: 1500 Gateway Blvd # 110, Boynton Beach, FL 33426
Type: Permanent Food Service
License #: 6020380
Total inspections: 4
Last inspection: 09/14/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Toxic items labeled and used properly
- Critical. Food management certification valid
- Critical. Employee training validation
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09/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. beans, meat and cooked vegies in 22 qt tall cambros.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. tightly wrapped sweet potatos.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. through out kitchen
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris. all at bar
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6/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat and cooked peppers, walkin .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in reachin cookline
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans at 115 degrees, moved to stove by cook.
- Critical. Observed food being cooled by nonapproved method. beans, meat and cooked vegies in 22 qt tall cambros.
- Critical. Observed food being cooled by nonapproved method. tightly wrapped sweet potatos.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp prep sink Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. fish and meats over cooked vegies in cookline reachin . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. ground beef laying on top of whole beef, walkin .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef above fish, walkin cooler, fish above RTE in walkin freezer .
- Critical. Observed food stored on floor. walkin freezer and storeroom .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop wait station and ice cream scoop in freezer .
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee used cell phone , use same gloves no handwashing and glove change. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Beverage tubing/cold plate not separated from stored ice. at both bars
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. through out kitchen
- Observed soda gun holster with accumulated slime/debris. all at bar
- Equipment and utensils not properly air-dried. use of towel to dry dishes Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. garbage can blocking on cookline
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink at dishmachine area
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink at bar areas.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area
- Critical. Observed live flies in kitchen. 3 drain flies at mop sink.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 6/7/2010.
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3/30/2010 | Routine - Food | Warning Issued |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Original container: properly labeled, date marking
- Original container: properly labeled, date marking
- Critical. Water source safe, hot and cold under pressure
- Critical. Water source safe, hot and cold under pressure
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
- Critical. Employee training validation
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12/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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