Food Inspections

GORDITAS CORREAS

Inpection Notes

Violation of Code: [511-6-1.06(2)(o)] Observed bowl placed in hand sink in kitchen. (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Employee immediately removed the bowl during the inspection. New Violation. Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Mozzarella cheese at 78 Degrees Fahrenheit on a prep table. 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 Employee discarded the Mozzarella cheese during the inspection. New Violation. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed various TCS food items hot holding on a hot plate in the kitchen . Please see table for list. 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 foods that were observed hot holding below 125 Degrees Fahrenheit were voluntarily discarded during the inspection. New Violation. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed various TCS food items hot holding on a hot plate in the kitchen . Please see table for list. 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 foods that were observed hot holding below 125 Degrees Fahrenheit were voluntarily discarded during the inspection. New Violation. Corrected On-Site. New Violation.

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