AGAVERO CANTINA

6-1C: .04(6)(d)Observed multiple times/temperature control for safety foods (TCS) not cooled to 41 F within the allotted amount of time. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

14A: .04(4)(k)Observed multiple containers of food (multiple seasonings, sugar, beans) with bowls for scoops and scoop handles in food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls and scoop handles were removed from food.

14B: .05(10)(e) 1,2,4Observed multiple dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were moved to the ware washing sink to be washed, rinsed, and sanitized.

2-1C: .04(4)(a)1,2,3Employee slicing lemons with bare hands. Lemons discarded. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. (Pf)