Water turned off at hand sink; Margaritas Mexican Restaurant in Collegeville fumbles 9th inspection since October 2016, passed 1

Water turned off at hand sink; Margaritas Mexican Restaurant in Collegeville fumbles 9th inspection since October 2016, passed 1

Collegeville, PA

Margaritas Mexican Restaurant

350 Water Loop DR
Collegeville, PA19426

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on 6/22/2020. As a result of that inspection, and due to the severity of the specific violations Margaritas Mexican Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 8 violations were found and include one or more violations determined to be food borne illness risk factors.

Of the last ten inspections reporting in The Philadelphia inquirer suggests Margaritas Mexican Restaurant in Collegeville has been found, “In Compliance” one time:

  • Oct 18, 2016- 15 violations with 8 food borne risk factor violations
  • Nov 7, 2016- passed with 3 lower level Lack of Good Retail Practices violations
  • May 2, 2017- 15 violations with 6 food borne risk factor violations
  • Oct 25, 2017- 14 violations with 6 food borne risk factor violations
  • May 2, 2018- 13 violations with 6 food borne risk factor violations
  • May 21, 2018- 2 violation with both being food borne risk factor violations
  • Oct 23, 2018- 10 violations with 5 food borne risk factor violations
  • Apr 15, 2019- 6 violations with 3 food borne risk factor violations

The inspector made the following comments in support of the violations found during the inspection:

  • Paper towels lacking at bar hand sink.
  • Hand sink in dish room leaking and water turned off at bottom. Repair so hand sink can be accessible at all times. Facility has other hand sinks within 10 feet.
  • One dented can observed on shelf. Facility voluntarily removed.
  • Food in bain marie on cook’s line temped above 41F. Facility covered foods to lower temperature to 41F or below. Maintain 41F or below OR time stamp foods and discard after 4 hours.* see note below
  • Reduced Oxygen Packaged fish thawing in vacuum packaging. Remove fish from packaging before thawing. * see note below
  • Thermometers lacking in two drawer coolers.
  • Facility lacking test strips high temp dish machine. Provide.
  • Rinse temperature gauge on dish machine not working properly, repair. EHS tested dish machine and max surface temp reached 178F.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.

Labeling on frozen fish products in Reduced Oxygen Packaging (ROP) packaging will state: The fish should be kept frozen until time of use and prior to the fish being thawed under refrigeration or prior to or immediately upon completion of thawing, the fish should be removed from the packaging. By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin.

What’s the concern? Clostridium botulinum and Listeria monocytogenes are the bacteria of primary concern when thawing vacuum packed fish. By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin.

Learn more about this issue from Michigan State University when you click or tap this article: Open your vacuum packed fish before thawing