Dos Margaritas# 5

5 findings recorded on Sep 14, 2026. 5 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed RTE foods, including salsa and pico, cold holding above 41°F in a mini cooler located in the main kitchen. COS: PIC relocated all affected RTE foods to the walk-in cooler.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed RTE foods, including salsa and pico, cold holding above 41°F in a mini cooler located in the main kitchen. COS: PIC relocated all affected RTE foods to the walk-in cooler. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed sliced tomatoes (64F), pico (47F), and guacamole (46F) cold holding above 41F in the prep-top cooler located in the main kitchen. COS: Foods discarded. f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed sliced tomatoes (64F), pico (47F), and guacamole (46F) cold holding above 41F in the prep-top cooler located in the main kitchen. COS: Foods discarded. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed knives stored between coolers between uses. COS: PIC removed the knives, cleaned and sanitized them, and stored them in the proper location.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed knives stored between coolers between uses. COS: PIC removed the knives, cleaned and sanitized them, and stored them in the proper location. 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.