Food Inspections

EL SOMBRERO #11

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed queso hot holding at kitchen steam well with an internal temperature range of 112-126F. PIC reported they took a temperature of the queso at the beginning of the inspection which was 125F so turned the temperature of the steam well up to high. Foods must maintain a minimum of 135F when hot holding. COS- PIC voluntarily discarded queso during inspection. Health Authority discussed with PIC that reheating queso as the corrective action for improper hot holding can only be done if they can determine that the queso initially dropped below 135F within no more than 2 hours before being reheated to a minimum of 165F for 15 seconds. Corrected On-Site. New Violation.

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