CORONADO'S BLUE MEXICAN FOOD

Violations (4)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-204.11 Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (B) Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. PIC tested sanitizer bucket and chlorine concentration was above 100 ppm. PIC stated she uses 3 caps of the Clorox to create the concentration. PIC was unable to dilute bucket into proper range of 50-100 ppm.

  Food/Color Additives and Toxic Substances

• 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. Observed make top unit have an ambient temperature of 47F. Items in the make top unit were pico de gallo at 62F, cooked shredded chicken/plant mixture 49F, cubed chicken 49F, shredded chicken 49F, beef strips 47F. chorizo 50F, lettuce 45F, cheese 45F. PIC stated that the items were put in the make top unit at shift change, 1 to 1 and a half hours before inspection began.

  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 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed pico de gallo at 62F in make top unit. PIC stated that they just made it and it had been in the make top unit for less than 30 minutes.

  Food Temperature Control

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed wet cloth on make top unit. PIC stated they normally store it in the sanitizer bucket.

  Prevention of Food Contamination