Charro Chico

Violations (4)

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

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

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Has form 1-B but does not have them signed by food employees. Person in Charge (PIC) stated they are in the process of having all employees sign forms.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Hand sink next to cook line and hand sink next to ware wash area. Hand sink next to cook line- Observed spatula sitting in hand sink. Hand sink next to ware wash area- bags on water sitting in sink. PIC stated employees may have used the sink to thaw food items.

  Preventing Contamination by Hands

• 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. Lasagna that was prepared yesterday (7/21) had temperature above 41F. Pan was covered with parchment paper and aluminum foil.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Walk-in 2 Pans of lasagna that were prepped about 30 minutes prior to inspection had temperatures above 41F. Pans were covered with parchment paper, aluminum foil, and a metal lid. Meatballs prepped about 30 minutes prior to inspection had temperatures above 41F. Meatballs were in a container that was covered with a lid. Lasagna 1- 53F Lasagna 2- 51F Meatballs- 65F

  Food Temperature Control