Basqueria

Violations (7)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Observed facility did not currently have an employee acknowledgement for reporting foodborne illness symptoms to management. They have a verbal callout policy. Observed facility to not have nasty five big six illness handout posted.

  Employee Health

• fe8bd578-439a-45a2-9f1c-7484fb48d485Corrected on site

  Proper reheating procedures for hot holding

  3-403.11 (A) Except as specified under (B) and (C) and in (E) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds. Onion soup Observed onion soup to be at 48 degrees f at time of inspection. Person in charge (PIC) stated that they had placed the soup from the walk-in into the hot holder about 35 mins prior and were in the process of reheating. A second temperature was taken about 35 mins later and it had gotten to 190 degrees. 4/21/2026 12:40:53 PM -07:00 - onion soup: 48 °F

  Time Temperature Control for Safety Food (TCS Food)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. cake case/ garlic in oil Observed TCS foods to be cold held at temperatures above 41 degrees f at time of inspection. Equipment was observed to be working but temperature was adjusted. Observed garlic in oil to be stored at room temperature. 4/21/2026 12:48:13 PM -07:00 - flan : 47 °F 4/21/2026 12:48:13 PM -07:00 - cheesecake: 48 °F

  Time Temperature Control for Safety Food (TCS Food)

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed TCS foods in walk in and make unit refrigerators held for longer than 24 hours per PIC, to not contain a discard date.

  Time Temperature Control for Safety Food (TCS Food)

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed thawed fish to be in sealed reduced oxygen packaging (ROP). packaging states "remove from the film before thawing"

  Food Temperature Control

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Observed that facility did not have a temperature measuring device for obtaining cooking temperatures or hot and cold holding temperatures. Observed facility to have an infrared thermometer.

  Food Temperature Control

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed black and pink residue accumulation on inside of ice machine near ice outlet.

  Utensils, Equipment and Vending