Food Inspections

EL SOMBRERO #9

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Caso Cheese Dip was observed hot holding in a steam well at 126 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. P Note; Caso was hot holding for less than 2 hours so it was reheated to 175 Degrees Fahrenheit for 15 seconds within 2 hours on the stove top during the inspection. New Violation Corrected On-Site. New Violation.

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