High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked on 7/09/13 and placed in a plastic container, then refrigerated. 56°F product discarded by owner. Priority: High Priority
Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** Priority: Basic
High Priority - Observed: Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Rice Priority: High Priority
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken **Corrected On-Site** Priority: Intermediate
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