GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  MJG AMmigos Enterprises, LLC DBA Mi Casa Restaurant
Address:  745 Kings Bay RD
City:  Saint Marys Time In:  02 :  00 PM Time Out:  03 :  45 PM
Inspection Date:    03/04/2024   CFSM:   Joel Dominjyec
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-020-071
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

91
Grade

A
Date

05/25/23
Prior Score

91
Grade

A
Date

08/17/22
CURRENT SCORE CURRENT GRADE
 
58
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Joel Date:   03/04/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/11/2024
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
MJG AMmigos Enterprises, LLC DBA Mi Casa Restaurant		 Permit #
FSP-020-071		 Date
03/04/2024
Address
745 KINGS BAY RD 		City/State
SAINT MARYS GA		 Zipcode
31558
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Stove Top, Soup, 170.0 ° F Hot Holding, Main Kitchen, Steam Table, Cheese, queso 134.0 ° F Hot Holding, Main Kitchen, Steam Table, Cheese, queso 136.0 ° F
Hot Holding, Main Kitchen, Steam Table, Beef, taco 152.0 ° F Hot Holding, Main Kitchen, Steam Table, Rice, 129.0 ° F Hot Holding, Main Kitchen, Steam Table, Ethnic, beans 145.0 ° F
Hot Holding, Main Kitchen, Steam Table, Ethnic, beans 139.0 ° F Cold Holding, Main Kitchen, Cooler, Cheese, 43.0 ° F Cold Holding, Main Kitchen, Cooler, Beef, raw steak 36.0 ° F
Cold Holding, Main Kitchen, Cooler, Fish/Seafood, raw shrimp 42.0 ° F Cold Holding, Main Kitchen, Cooler, Ethnic, beans 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, 55.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Ethnic, pico 54.0 ° F TCM, Main Kitchen, Counter Top/Table, Beef, steak 80.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Ethnic, cooked peppers 51.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, 54.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, tilapia 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, steak 43.0 ° F
Cold Holding, Main Kitchen, Ice Bath, Ethnic, salsa 49.0 ° F Cooling, Main Kitchen, Counter Top/Table, Cheese, 108.0 ° F Cooling, Main Kitchen, Counter Top/Table, Cheese, 132.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.07(3)(a)] No soap and paper towels at bar hand sink/Make sure all hand wash sinks are stocked with soap and paper towels  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Raw shell eggs over cheese, vegetables, and other ready to eat foods/Moved to bottom shelf to be stored as raw meat, Large quantity of lettuce being prepared on prep table and cut lettuce piled against wall with no barrier/Discard any contaminated food and manager instructed employee to cover wall with foil before they prep that quantity  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Foods uncovered in freezer and coolers during slow times/Instructed to cover when not in use and during slow times,  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] No sanitizer registering in dish machine/Instructed to use 3 compartment for sanitizing dishes until machine repaired, Drink nozzles with mold build up/Clean thoroughly and more frequently  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Salsa in ice bath at 49F, Prep top cooler holding an ambient temp of 54F and the food at 51F-55F/Instructed to discard any foods holding temp over 41F for 4 hours or more and do not use cooler until repaired and holding temp at 41F or below  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Rice holding temp on the steam line at 129F/Instructed to discard any left after 4 and to keep the rice covered when not in use to maintain temp at 135For above  Corrected On-Site.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Facility manager states it is there procedure to leave cooked meats in containers on top of the grill at room temp until orders are placed and then the meat is reheated on flat top grill and they rotate them out about every 2 hours but there is no time recorded and no written procedures to instruct to discard at certain times within the 4 hour window of it being unsafe/Instructed to either hold at 135F or above or label the containers with time out of temp and time to discard within the 4 hours  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(b)] Windex bottle contains bleach for cleaning/Instructed to relabel with name of actual chemical  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Bulk container unlabeled/Label with common name  Corrected On-Site.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Queso being cooled in large deep plastic container at room temp/Instructed to use smaller metal pans with smaller amounts to ensure cools to 41F within the 6 hours, Salsa in ice bath with ice level down and only surrounding bottom of the large plastic container/Instructed to bring ice level up to level of food and use smaller metal containers  Corrected On-Site.  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] Several coolers without thermometers/Replace  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Knives being stored between equipment/Moved  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(9)(b)] Bowl being used as scoop in salt/Instructed to use a scoop with handle  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Gaskets split on coolers and broken handles/Replace, Chest freezer lid rusted and broken/Replace or repair and refinish  New Violation.
15B Violation of Code: [511-6-1.05(6)(p)] No test strips for sanitizer/Replace  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Debris build up on outside of equipment/Deep clean, Rust present on shelves/Clean and refinish or replace  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Splatter and build up on walls and under equipment/Clean, Ceiling tiles broken/Replace, Floor tiles broken/Replace  New Violation.
Person in Charge (Signature)    Date: 03/04/2024
Inspector (Signature) Brandy Moore Date: 03/04/2024
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
MJG AMmigos Enterprises, LLC DBA Mi Casa Restaurant		 Permit #
FSP-020-071		 Date
03/04/2024
Address
745 KINGS BAY RD 		City/State
SAINT MARYS GA		 Zipcode
31558
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
18 Violation of Code: [511-6-1.07(2)(m)] Gaps of daylight showing around exterior doors/Seal with weather-strip to prevent pest entry  New Violation.
Remarks
Person in Charge (Signature)    Date: 03/04/2024
Inspector (Signature) Brandy Moore Date: 03/04/2024
    3