CABO BLANCO RESTAURANT

Violations (9)

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw beef not in original packaging stored above cooked potatoes in reach in freezer. Operator reorganized

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw beef not in original packaging stored above cooked potatoes in reach in freezer. Operator reorganized **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (85F - Hot Holding). Per operator chicken was cooked in rotisserie oven approximately 2 hours ago then moved to cook line oven. Oven turned off, operator moved chicken back to rotisserie oven and started to reheat to 165F. Retook temperature at 130F-150F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (85F - Hot Holding). Per operator chicken was cooked in rotisserie oven approximately 2 hours ago then moved to cook line oven. Oven turned off, operator moved chicken back to rotisserie oven and started to reheat to 165F. Retook temperature at 130F-150F **Corrective Action Taken**

  High Priority

• 38-07-4

  Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above three compartment sink, prep area in kitchen area

  Basic

• 22-16-4Repeat

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at seafood flip top, 2 door stainless low top at wait station Employee started to clean at time of inspection **Corrective Action Taken** **Repeat Violation**

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing in standing water. Operator turned on cold running water

  Basic - Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing in standing water. Operator turned on cold running water **Corrected On-Site**

  Basic

• 14-16-4

  Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice scoop fork prongs broken

  Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice scoop fork prongs broken

  Intermediate

• 10-20-4Corrected on site

  In-use tongs/ladles stored on equipment door handle between uses.

  Basic - In-use tongs/ladles stored on equipment door handle between uses. Observed at oven door on cook line. Operator removed **Corrected On-Site**

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection

  Intermediate

• 22-08-4

  Interior of oven has accumulation of black substance/grease/food debris.

  Basic - Interior of oven has accumulation of black substance/grease/food debris.

  Basic