CALAVERAS CANTINA

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for créme sauce,queso fresco and salads verde. Operator time marked

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for créme sauce,queso fresco and salads verde. Operator time marked **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (112F - Hot Holding) per operator item out of temperature for approximately 30 minutes. Operator reheated item to 165F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (112F - Hot Holding) per operator item out of temperature for approximately 30 minutes. Operator reheated item to 165F **Corrected On-Site** **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken prepared at 1 (90F at 3:30 - Cooling) barbacoa sauce prepared 1:50 (110 at 2:40F 75f at 3:50- Cooling) see stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken prepared at 1 (90F at 3:30 - Cooling) barbacoa sauce prepared 1:50 (110 at 2:40F 75f at 3:50- Cooling) see stop sale. **Warning**

High Priority

Dented/rusted cans present. Cheddar cheese sauce dent can See stop sale.

High Priority - Dented/rusted cans present. Cheddar cheese sauce dent can See stop sale. **Warning**

High Priority

Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and calamari then clean equipment and ready to eat foods without washing hands. Informed operator of proper handwashing, employee did not wash hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and calamari then clean equipment and ready to eat foods without washing hands. Informed operator of proper handwashing, employee did not wash hands. **Warning**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled rag then continued food preparation without washing hands. Informed operator of proper handwashing, employee did not wash hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled rag then continued food preparation without washing hands. Informed operator of proper handwashing, employee did not wash hands. **Warning**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ice and bread in walk in freezer, not all commercially packaged. Operator moved and stored properly.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ice and bread in walk in freezer, not all commercially packaged. Operator moved and stored properly. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top; cheese (54F - Cold Holding); butter (54F - Cold Holding) Right reach in, shrimp (50F - Cold Holding); tuna (50F - Cold Holding); mahi mahi (50F - Cold Holding); kimchi (54F - Cold Holding); Kole slaw (54F - Cold Holding); cut cabbage (54F - Cold Holding) items out of temperature for over 4 hours. Items not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken prepared at 1 (90F at 3:30 - Cooling) barbacoa sauce prepared 1:50 (110 at 2:40F 75f at 3:50- Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top; cheese (54F - Cold Holding); butter (54F - Cold Holding) Right reach in, shrimp (50F - Cold Holding); tuna (50F - Cold Holding); mahi mahi (50F - Cold Holding); kimchi (54F - Cold Holding); Kole slaw (54F - Cold Holding); cut cabbage (54F - Cold Holding) items out of temperature for over 4 hours. Items not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken prepared at 1 (90F at 3:30 - Cooling) barbacoa sauce prepared 1:50 (110 at 2:40F 75f at 3:50- Cooling) **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top; cheese (54F - Cold Holding); butter (54F - Cold Holding) Right reach in, shrimp (50F - Cold Holding); tuna (50F - Cold Holding); mahi mahi (50F - Cold Holding); kimchi (54F - Cold Holding); Kole slaw (54F - Cold Holding); cut cabbage (54F - Cold Holding) items out of temperature for over 4 hours. Items not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top; cheese (54F - Cold Holding); butter (54F - Cold Holding) Right reach in, shrimp (50F - Cold Holding); tuna (50F - Cold Holding); mahi mahi (50F - Cold Holding); kimchi (54F - Cold Holding); Kole slaw (54F - Cold Holding); cut cabbage (54F - Cold Holding) items out of temperature for over 4 hours. Items not prepared or portioned today. See stop sale. **Warning**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken prepared at 1 (90F at 3:30 - Cooling) item put in bag and in reach in drawers. barbacoa sauce prepared 1:50 (110 at 2:40F 75f at 3:50- Cooling) item in large containers and sealed.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken prepared at 1 (90F at 3:30 - Cooling) item put in bag and in reach in drawers. barbacoa sauce prepared 1:50 (110 at 2:40F 75f at 3:50- Cooling) item in large containers and sealed. **Warning**

Intermediate

Presetting of unwrapped silverware and/or tableware outdoors. Cups and molcajete not covered exposed to out doors set up on tables for customers to use, operator started to remove items.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Cups and molcajete not covered exposed to out doors set up on tables for customers to use, operator started to remove items. **Corrective Action Taken** **Warning**

Basic

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Tuna thawing in ROP packaging, operator removed from packaging.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Tuna thawing in ROP packaging, operator removed from packaging. **Corrected On-Site** **Warning**

Basic