EL CENTENARIO

Violations (6)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.

  High Priority

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes placed into bin and without washing hands handled single service to go containers, discussed with operator, employee washed hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes placed into bin and without washing hands handled single service to go containers, discussed with operator, employee washed hands. **Corrected On-Site**

  High Priority

• 50-17-3CriticalCorrected on site

  Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator who renewed license.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating actively preparing and selling food on expired DBPR license, discussed with operator who renewed license. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling) at 2:45 per operator prepared previous day and held in cooler overnight for more than 12 hours, discussed with operator see stop sale.

  High Priority

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of bag of wooden skewers, discussed with operator who removed cell phone.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of bag of wooden skewers, discussed with operator who removed cell phone. **Corrected On-Site**

  Basic

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic tub of diced tomato salsa (65F - Cooling) at 2:30 since 2:00 to 64F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product o shallow metal pan to rapid cool.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic tub of diced tomato salsa (65F - Cooling) at 2:30 since 2:00 to 64F at 3:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product o shallow metal pan to rapid cool. **Corrective Action Taken** **Repeat Violation**

  Intermediate