- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Guacamole, peppers (1-door reach in)
-Shredded cheese (3) (ice)
-Salsa, guacamole (deli-prep top section)
Correction: Do not put TCS food in the 1-door reach in until door gaskets are replaced. Use larger container for ice baths so that ice can reach the highest part of the food. Keep lid of deli-top down as much as possible. Put ice underneath food containers when busy and can't keep closed as often. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/22/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
Inspection for change of ownership.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Salsa, pico de gallo, shredded cheese, beef, raw chicken, and sour cream.
Correction: Adjust temperature of the 3-door reach in refrigerator. Keep lid closed on prep table. Add ice to ice container. Maintain food temperatures at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/20/2015 | Routine | |
Inspection for change of ownership.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Salsa, pico de gallo, shredded cheese, beef, raw chicken, and sour cream.
Correction: Adjust temperature of the 3-door reach in refrigerator. Keep lid closed on prep table. Add ice to ice container. Maintain food temperatures at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/20/2015 | Routine | |
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