Two-door upright refrigeration unit holding at 45 degrees ambient temperature
Repair unit to held at or below 41 degrees
Move food to walk-in unit holding below 41 degrees
Observed chile rellenos holding at room temperature internal at 60 degrees out for approximately two hours
Placed back in refrigeration unit
All food must be held in a controlled temperature hot above 135 degrees cold below 41 degrees.
9/22/2008
Provide food safety certificate, post in visible location
No paper towels available at employee hand-wash station, food preparation area nor the bar area
Observed employee wiping hands on cloth towel
Must use single-use paper towels to dry hands when working with food
All hand-wash stations must be supplied with wall mounted dispensers and stocked during operation to ensure proper hand-washing and prevention of food contamination
Check food temperatures to assure they are holding at right temperatures (hot above 135 degrees; cold below 41 degrees)
Observed air-tight sealed package of pork meat green in color
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