Mariachi Love

REPEAT:, Apr 2, 2026, ***Used cleaning cloths were not being stored in sanitizer. Demonstrated how there was no sanitizer on a cleaning cloth that had been left out. Used cleaning cloths are to be stored in sanitizer solutions between uses., Mar 2026, ***Used cleaning cloths were not being stored in a sanitizer solution. They were being stored in soapy water or left on the counters. Discussed with owner and kitchen staff that used cleaning cloths are to be stored in sanitizer solutions between uses.

Apr 2, 2026, ***Fewer unsafe food handling practices were observed. Chicken was being tempered on the counter with no timer. Discussed the procedures for cooling food in a timely manner and tracking the time for each temperature goal to be reached. cooling resource will be sent with this report., Mar 2026, ***Unsafe food safety practices were observed. Perishable foods out at room temperature, no record keeping, no time tracking for cooling, no time tracking for used utensil storage, no sanitizer being used for food contact surfaces, unsafe storage of cleaning cloths, etc.

*** Cooked chicken was in a metal insert was 47C on the counter. Discussed good cooling procedures.

Apr 2, 2026, ***There were signs of ineffective dishwashing. There were soiled inserts in the clean area, there was still tape (an uncleanable surface) on the "clean" equipment, the inserts were being stacked wet and not allowed to air dry., Mar 2026, ***Ineffective manual cleaning was done of the food containers. Tape and other uncleanable surfaces were present on the cleaned and sanitized inserts, squeeze bottles and containers. There were soiled inserts observed in the cleaned rack. Some containers were not being allowed to air dry before being stacked and nested.

Apr 2, 2026, ***There were wet inserts that were stacked up and had not been allowed to air dry. This can promote the growth of bacteria and mould on the food contact surfaces., Mar, 2026, ***Some containers had been stacked and nested while still wet. This can allow for the growth of bacteria and mould on the food contact surfaces. Some containers were separated during the insepction.

***There was a washing machine present in the kitchen. Discussed previously and the washing machine is not to be located in the kitchen and it had been removed.

***Kitchen staff did not have their food safety certificate available. Discussed and they had done training and would sent their diploma by e-mail., Unsafe food handling practices were observed. Additional training is needed., List of approved courses will be sent with this inspection report.

***the inserts were being stacked wet and not allowed to air dry before being stacked up. If there is not sufficient room for the proper dishwashing and air drying, the area will have to be re-managed to ensure that there is sufficient space for the proper manual dishwashing and air drying to occur.