Food Inspections

EL SOMBRERO #6

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed cooked steak being hot held at 119F on a stove top. TCS food must be hot held at 135F and up once the final cooking temp. has been reached to prevent bacteria growth. COS: Steak was placed on the grill and reheated to 181F (Above 165F within 2hrs for 15secs) before continuing to hot hold on the stove. Corrected On-Site. New Violation. Violation of Code: [511-6-1.04(6)(g)] Observed 2 pans of cooked chicken with date labels 1/3/21. The current date is 1/12/21. TCS food must be date labeled with a 7 day label with day 1 being day of prep. COS: Chicken was discarded. Corrected On-Site. New Violation.

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