SOLAVINO RESTAURANTE 2

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday.

High Priority - Raw chicken stored in same container as raw sausage. Both items still in original packaging and thawing in glass door refrigerator in kitchen. Operator separated properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa ( home made tomato sauce )69F, in a deep covered pot in kitchen. Salsa was cooked yesterday.

Basic - Beef stew not covered in reach in freezer. Operator covered. Corrected On-Site

Basic - Bowl with no handle used to dispense soup. Operator replaced with a ladle. Corrected On-Site

Basic - Employee personal cheese and sandwich not properly identified and segregated from food to be served to the public in glass door refrigerator in kitchen. Operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from steam table: diced tomatoes (46F - Cold Holding); cheese (46F - Cold Holding); Beef (46F - Cold Holding); sour cream (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 15 minutes. Advised operator to pack products with ice or use time control until unit is fixed. Educated operator on time control procedure. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-17: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded beef 48F cold holding Observed at flip top cooler across from steam table. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.75 hours. Advised operator to ice down all tcs products or temporarily use time control until unit is repaired. Explained time control procedures to operator. Time control procedure emailed to operator. Admin Complaint

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer. Corrected On-Site Warning - From follow-up inspection 2025-07-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (56F - Cold Holding) Observed in small beverage cooler by register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Per operator, goes in and out of cooler per use by guest. Advised operator to use single use portioned ramekins for customers. ; horchata made with condensed milk (58F - Cold Holding) Observed sitting on counter by front register area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour and discard afterwards. Time control procedure emailed to operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (105F - Hot Holding) Observed in small steam table. Per operator, out of temperature for approximately 1 hour. Advised operator to reheat to 165+F

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice scoop in hand wash sink at front register area. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. At to go container and plate storage shelf in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to add more chlorine to achieve 50-100ppm.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by front register area.

Basic - Covered waste receptacle not provided in women's bathroom. No cover on trash can for women's rest room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At flip top cooler and tall reach in coolers (2) in kitchen.