Nico's Mexican Food

Violations (3)

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

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

  7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Hand sink in between steam table an grill Observed two spray bottles hanging on the splash guard of the hand sink. Observed one was a Windex bottle, the other an unlabeled bottle filled with blue liquid.

  Food/Color Additives and Toxic Substances

• 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. Refrigerated make table (MT) Observed shredded beef and fajita veggies in the MT which were 74 F. Other items in the MT temp'd below 41 F. Person in Charge stated that both those items had just been made and were put directly into the MT without cooling first.

  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). Sanitizer bucket under POS station Instructed Person in Charge (PIC) to dump the bucket, refill it with water and small amount of bleach then test the solution for correct amount of bleach.

  Prevention of Food Contamination