PASS W/ CONDITIONS 9 violations 1 CRITICAL
FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 40.9F).NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: MEXICAN RICE AT 45.7F, REFRIED BEANS AT 45.9F, SOUR CREAM AT 48.1F, COOKED CHICKEN AT 46.8F, CHORIZO AT 53.2F, GROUND BEEF AT 46.5F. ALSO NOTED INTERNAL TEMPERATURE OF COOKED RICE AT 128.4F AND REFRIED BEANS AT 127.8F STORED IN HOT HOLDING UNIT (MANAGER ADJUSTED TO HIGH SETTING OF HOT HOLDING UNIT). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 200.00, TOTAL WEIGHT 30 LBS. CRITICAL VIOLATION 7-38-005 (A)
INSTRUCTED TO LABEL AND DATE PREPARED AND COOKED FOOD ITEMS HELD OVER 24 HOURS INSIDE COOLERS.
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE COOLERS AND FREEZERS. MUST USE FOOD GRADE STORAGE BAGS.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF EXPOSED HAND SINK IN REAR PREP AREA.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP AND STORAGE AREA.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH FOOD SPILLAGE AROUND REAR PREP AREA.
INSTRUCTED TO REPAIR LEAKY FAUCET NECK AND SPRAYER AT 3 COMPARTMENT SINK IN REAR PREP AREA.
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMPERATURE OF FOOD PRODUCTS.
INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED INSIDE DINING CLOSET AND IN REAR PREP/STORAGE AREA BY EXIT DOOR. USABLE ITEMS (FOOD AND NON FOOD ITEMS) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.