San Marcos Mexican Grill

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored on shelf above raw beef in walk-in cooler.
  • Basic: Food stored on floor. Observed two large plastic containers of chips and two plastic containers cooking oil stored on floor in kitchen.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed handwashing sink at drink station blocked by garbage can. Operator moved garbage can making handwashing sink accessible during inspection.
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed wait staff pour tea down hand washing sink at drink station. Manager spoke with wait staff regarding hand washing only in this basin. Observed grill scraper stored in handwashing sink beside ware washing area.
  • Intermediate: No soap provided at handwash sink. Observed no soap at hand washing sink beside upright cooler in kitchen.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed both hand washing sink in kitchen without handwashing only sign. Hand washing sign provide to manager during inspection.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed two dead roaches in the following areas: one dead roach in mop water stored behind bar and one dead roach on top of lid covering sugar bin in dry storage area beside dish machine.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach on top of lid covering sugar bin in dry storage area beside dish machine.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile missing. Observed ceiling tile cut out around electrical and gas lines throughout kitchen.

The inspector came back and found the problems fixed.

Problems were found that had to be fixed. The inspector will come back to check.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Make table house made pico 60°F for 1 hour, diced tomatoes 55°F for 1 hour, shredded cheese 65°F for 1 hour (1 hour per person in charge) Food handlers place all TCS foods in ice bath for rapid cooling during inspection.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed one pan of frozen beef patties stored in upright freezer without being held covered.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed equipment stored inside both hand washing sinks located in kitchen.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink located beside upright cooler in kitchen.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at both handwashing sinks located in kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple holes in ceiling tile located in kitchen (cut-out around pipe and vent).