Oct 27, 2021
Routine - Food
Inspection Completed - No Further Action
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -carnitas cooked on 10-16-21
01B-03-5
High Priority - Stop Sale issued due to adulteration of food product. -5 lbs carnitas cooked on 10-16-21
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked jalapeños(120°F - Hot Holding) Discussed reheating to 165 °F during time of inspection.
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm) Corrected to 50ppm Corrected On-Site
14-05-4
Basic - Cardboard used to line food-contact shelves. -shelf with to-go plates
08B-20-4
Basic - Damaged/spoiled/recalled food not properly segregated. -carnitas cooked on 10-16-21
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -refrigerator
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease
16-46-4
Basic - Old labels stuck to food containers after cleaning. -on plastic containers at dry storage rack
25-06-4
Basic - Single-service articles not stored inverted or protected from contamination. -knives and spoons not inverted Discussed inverting with operator
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -operator placed in bucket during time of inspection. Corrected On-Site