- Basic - Ceiling tile missing./ back area by ice machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / bracelet employee cook line
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler./reaching cook line
- Basic - No handwashing sign provided at a hand sink used by food employees./ back sink by ice machine
- Basic - Reach-in cooler gasket torn/in disrepair./ reaching cooler at cook line
- Basic - Working containers of food removed from original container not identified by common name. / flour at cook line
- High Priority - Cooked rice/cooked chicken cold held at greater than 41 degrees Fahrenheit./ cooked rice ,cooked chicken 55°-58° from 2 days ago 7/7/14 . Recommended operator to discard the product , Walking cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / lettuce, cut tomatoes , avocado , sour cream , 55°-58°, recommended to rapid chill , operator stated the product been in the unit for 3 hours .
- High Priority - Raw animal food stored over ready-to-eat food./ walking cooler ,shell eggs over ,onions , avocado in reaching cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / wiping cloth 200 plus ppm chlorine . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. / back sink by ice machine
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ back sink by ice machine
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / at cook line .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / walking cooler ,ground beef , cooked chicken , beans from 2 days ago 7/7/14
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07/09/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about El Tapatio, 1804 W Vine St, Kissimmee, FL »