Food Inspections

LOS CARRILLO'S RESTAURANT

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed cooked onions at the buffet line cold holding at 50 Degrees Fahrenheit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. The PIC voluntarily discarded the cooked onions during the inspection. New Violation Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed Cooked Rice hot holding on the steam Table in the kitchen at 133 Degrees Fahrenheit.(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Pic Voluntarily discarded the rice during the inspection. New Violation. Corrected On-Site. New Violation.

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