Food Inspections

EL SOMBRERO #6

Inpection Notes

Violation of Code: [511-6-1.07(3)(b)] Paper towels not present at handsink across from walk in cooler at beginning of inspection. In order for employees to dry hands, all handsinks must be provided with some method to dry hands. COS: Paper towels were placed in holder beside sink. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Tray of raw chicken breast filled to brim located directly beside raw steak in reach in cooler. Raw foods must be segregated according to their minimum internal cooking temperature. Higher internal cooking temperatures must be stored lower than foods with lower internal cooking temperatures, in order to prevent cross-contamination. COS: CFSM rearranged unit so that raw beef was stored above, rather than beside the raw chicken. Corrected On-Site. Repeat Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Burritos, steak, and chicken uncovered in reach in cooler next to prep top. Foods must stay covered to prevent possible overhead contamination. COS: CFSM placed lids on all containers of uncovered food. Corrected On-Site. Repeat Violation. 5-2 Violation of Code: [511-6-1-.04(7)(e)] Foods offered rare and undercooked lacking disclosure on both lunch and dinner menus. Foods that can be offered rare and undercooked must be marked by asterisk or other identification for referencing to a reminder statement. All menus were correctly labeled with reminder statements. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] All TCS foods cold holding in prep top cooler were at temperatures ranging from 52-60F. Time and temperature control for safety foods must be cold held at 41F or below. COS: All TCS foods voluntarily discarded. CFSM contacted representative to repair cooler today. Discarded foods were replaced using bus tubs with copious amounts of ice. PIC informed to keep check on temperatures. Corrected On-Site. New Violation. 12A Violation of Code: [511-6-1.04(4)(q)] Large containers of chips not 6 inches off of ground. All foods and their containers shall be at least 6 inches off the ground in order to prevent contamination. New Violation. 15B Violation of Code: [511-6-1.05(6)(j)] Water temperature of chemical sanitizing dish machine at 100F after 4 cycles of draining/filling. Temperature of chemical sanitizing dish machines must be kept at a minimum of 120F. New Violation. Correct By: 02/25/2018

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