Information provided by Miami County Public Health.
Jan. 26
• Mariachi’s II, 301 E. Main St., Covington: Standard/Critical Control Point Inspection.
Corrected during inspection; critical: Person-In-Charge (PIC) unable to demonstrate knowledge by having no critical violations. Discussed proper food safety procedures with PIC to mitigate future critical violations.
Repeat: Employee eating, drinking, or using tobacco in non-designated area. Observed a box of half-eaten krispy kreme doughnuts being stored directly on top of food-grade pans in the kitchen area.
Corrected during inspection; critical; repeat: Food employee(s) did not wash hands when required. Observed food employee moving from dish to food prep without washing hands. After informing the PIC, the employee was instructed to wash their hands and don new gloves.
Corrected during inspection; critical: Food not properly protected from contamination by separation, packaging, and segregation. Observed the following: 1. Raw ground beef stored above cubed steak in the walk-in cooler. 2. Cilantro stored directly next to raw beef in the walk-in cooler. 3. A raw filet in the reach-in freezer uncovered and unpackaged. After informing the PIC, the ground beef was properly stored below the cubed steak, the cilantro was stored above the raw beef, and the raw filet was voluntarily discarded.
Corrected during inspection; critical; repeat: Equipment food-contact surfaces or utensils are unclean. Observed knives on the mag strip in the back of house with food reside build-up. After informing the PIC, the knives were washed, rinsed, and sanitized.
Repeat: Utensils and equipment contacting non-TCS foods not cleaned at required frequency. Observed an excessive residue build-up on the soda nozzles in the back of house.
Corrected during inspection; critical; repeat: TCS foods not being hot held at the proper temperature. Observed the following products incorrectly hot held on the steam line: 1. Queso cheese at 127F 2. Red enchilada sauce at 129F After informing the PIC, the sauces were reheated to 165F. Ensure hot held TCS foods are maintained at 135F or higher.
Corrected during inspection; critical; repeat: Refrigerated, ready-to-eat, TCS foods not properly date marked. Observed the following products without a date mark: 1. Cut tomatoes in the right prep cooler 2. House-made sauces in the right prep cooler 3. Chicken tenders in the right prep cooler 4. Tamales in the left prep cooler 5. Carnitas in the left prep cooler 6. Rice in the left prep cooler After informing the PIC, all food items were properly date marked.
Corrected during inspection; critical; repeat: Ready-to-eat, TCS food not properly discarded when required. Observed the following food products not properly discarded: 1. Salsa dated 12/29 in the left prep cooler 2. Pico dated 1/15 in the walk-in cooler 3. Carnitas dated 1/18 in the walk-in cooler 4. Salsa de enchiladas dated 1/16 in the walk-in cooler 5. Salsa picosa dated 1/18 in the walk-in cooler 6. Lettuce dated 1/13 in the walk-in cooler After informing the PIC, all products were voluntarily discarded.
Corrected during inspection; critical; repeat: Working containers of poisonous or toxic materials not properly labeled. Observed three different spray bottles throughout the facility without proper labels. After informing the PIC, the spray bottles were properly labelled.
TCS foods not properly thawed. Observed ROP fish thawed without a cut made in the packaging.
Improper use and/or maintenance of wiping cloths. Observed dry wiping cloths stored on top of clean dishes under the hot holding unit.
Repeat: Facility not maintained clean. Observed trash scattered throughout the kitchen. Ensure a cleaning frequency adequate enough to prevent accumulations of trash and food residue.
Observed various personal items such as hair gel, a first aid kit, and tools stored above food-grade containers in the kitchen.
• Market II, 301 Troy Pike, Covington: Standard Inspection.
Corrected during inspection; critical: PIC unable to demonstrate knowledge by having no critical violations. Several critical violations were observed. Ensure employees are properly trained in food safety.
Corrected during inspection; critical; repeat: Food employee(s) did not wash hands when required. Observed food employee walk from back area, touch his nose and then go to don gloves to begin food prep. Food employee was stopped and instructed to wash hands first.
Corrected during inspection; critical: Foods from unapproved sources. Observed home produced cinnamon toast crunch cupcakes with improper labeling. The labels were without the address of the business or a statement saying the product is home produced. Upon informing the PIC, the items were voluntarily removed from sale.
Corrected during inspection; critical: Food not properly protected from contamination by separation, packaging, and segregation. In the retail cooler case, raw bacon was observed next to and above ready-to-eat (RTE) food items. Upon informing the PIC, the storage order issues were corrected on-site.
Corrected during inspection; critical; repeat: TCS foods not being hot held at the proper temperature. In the hot holding cabinet/warmer, TCS food items were tempted holding between the range of 122-132F. Upon informing the PIC, the items were reheated to 165F and placed back in the warmer. In the crispy chicken heating cabinet, fried chicken was observed holding at 117F. Upon informing the PIC, the chicken was reheated back up to 165F and placed back in the heating cabinet.
Corrected during inspection; critical; repeat: TCS foods not being cold held at the proper temperature. The grab n go case by the deli area was observed holding cold TCS food items between 45-49F. Upon informing the PIC, the cold case that was holding food in the temperature danger zone was turned off and the food was voluntarily disposed of.
Corrected during inspection; critical: Fruits or vegetables for hot holding not cooked to 135°F. Boiled peanuts observed holding below 135F at 126F. Upon informing the PIC, the boiled peanuts were voluntarily discarded.
Corrected during inspection: Working food containers not properly labeled. Observed spray bottle of water without label including the common name. Upon informing the PIC, the container was prominently labeled.
Repeat: Bulk food for customer self-service not properly labeled. In the cookie display case, the all smores cookie and white chocolate macadamia were without proper labels identifying their ingredients and allergen information. Obtain the proper labels for each of the cookies in the display case for consumer self-service.
Outer opening not protected. The side door was observed with a large gap under the weather strip/threshold. Eliminate the present gap to prevent pest entry into the RFE.
Repeat: Equipment components are not intact, tight or properly adjusted. The walk-in freezer door does not fully and completely seal allowing ice to build-up around the gasketing. Repair or replace so the door is no longer in disrepair.
Equipment components are not intact, tight or properly adjusted. The hot holding cabinet in the Krispy Krunchy Chicken area does not function properly to hold hot TCS food items at the proper safe holding temperature at or above 135F. According to the PIC, hot holding issues have continued to persist. Replace with equipment that can function and hold TCS foods at the proper safe holding temperature.
No sanitizer test kit available. Obtain the proper test strips.
Repeat: Unnecessary or nonfunctional items and/or litter on premises. On the retail floor, a hodge podge of unnecessary items and clutter were observed. Remove the unnecessary items from the premises to eliminate harborage conditions and to promote for the adequate cleaning of the physical facilities.
Repeat: Physical facilities not maintained in good repair. In the reatil area, a section of floor tiles was observed completely missing and in disrepair. The PIC stated the flooring is in the process of being replaced in this particular area.
Comments: Continue to perform alterations as previously noted and discussed. This would include but is not limited to repairing broken tiles, finishing the back room next to the new office, repairing the walk-in freezer door, removing unnecessary items and clutter from the retail and back storage room areas, and replacing equipment that does not properly function (hot cabinet).
