Food Inspections

EL CALDERO DOMINICAN RESTAURANT

Inpection Notes

B Violation of Code: [511-6-1.05(7)(a)1] Observed accumulated mold debris inside the big ice making machine in the kitchen. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note clean the ice making machine compliance will be minitoredin (72) hours time 7/18/2022. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Various TCS food items were observed in an ice bath at the front customer serving area at temperatures above 41 Degrees Fahrenheit. According to the PIC the TCS food items had just been placed in the ice bath less than 1 hour ago. (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. P Note: All TCS food items that were observed in the ice bath at temperatures above 41 Degrees Fahrenheit were rapidly cooled down to 41 Degrees Fahrenheit within 4 hours during the inspection. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed various TCS food items (recorded in temp log) hot holding at temperatures below 135 Degrees Fahrenheit. Note: According to the manager the food items had just been placed on the steam well less than 1 hour ago. (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. P Note: All TCS food items that were observed hot holding below 135 Degrees Fahrenheit were reheated to 165 Degrees Fahrenheit for 15 seconds with in 2 hours during the inspection. Corrected On-Site. New Violation.

Back to Food Inspections