- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a knife stored on the mag rack with food debris on the blade. Observed a bulk scoop stored in the rice with the handle touching the food. **Store in-use utensils in one of the approved methods noted below.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 37-40 F (sour cream, Pico de Gallo, shredded pork, lettuce) 1-door cooler at cook line-- 40 F (raw chicken) Continental 1-door display cooler-- 41 F (organic milk) prep cooler in back-- 40 F (no foods present) cold inserts at front counter-- salsa 38 F, sour cream 40 F, cheese 40 F, lettuce 41 F, corn salsa 42 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
hot holding temperatures: 2-door hot cabinet at grill (rice 158 F, chicken 181 F); steam unit at front counter (pork 166 F, sofretas 183 F, chicken 184 F, beans 163 F, rice 187 F) *Rice is discarded at the end of the day*
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm QAC detected wiping cloth sanitizer solution concentration: 300 ppm QAC detected.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good hand washing observed. Discussed employee illness, food prep & cooling procedures during today's visit.
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01/20/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-401.11(A)(B)(2) *PRIORITY* Raw animal foods are improperly cooked, specifically:
Observed a chicken breast off the grill with a measured internal temperature of 152 F. **CORRECTION** The chicken was placed back on the grill and cooked to a measured internal temperature of 176 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-901.11 Equipment and utensils are not air-dried after cleaning and sanitizing, specifically:
Observed clean insert pans stacked inside one another while still wet. Water was standing in one pan. **Allow dishes to air dry before stacking in this manner.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 35-41 F (ground beef, steak, sour cream, lettuce, chicken) 1-door cooler on cook line-- 39 F (raw chicken) inserts on make line-- 41-43 F (pico, sour cream, corn salsa, cheese, guacamole) Continental 1-door display cooler-- 42 F (milk) small prep cooler in back-- 42 F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Cooking temperatures: chicken off grill 168-177 F (see violation 16B) Hot holding temperatures: Inserts on make line (pork 170 F, black beans 191 F, pintos 142 F, chicken 133 F, white rice 136 F, brown rice 161 F, tofu 156 F, steak 142 F, shredded beef 156 F); 2-door warmer (rice 145 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm quaternary ammonium detected. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Notes/Recommendations:
The facility is very clean. Good food storage observed. Good date marking observed.
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09/23/2015 | Semi Annual Food | 95 |
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