EL PEPIAN RESTAURANTE INC

Violations (5)

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food. Nonfood-grade thank you shopping bags used to stored tamale corn husks in reach in freezer.

  High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade thank you shopping bags used to stored tamale corn husks in reach in freezer.

  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 rice (123F - Hot Holding) in rice cooker for less than 3 hours. Operator opted to place item on time. Operator time marked.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (123F - Hot Holding) in rice cooker for less than 3 hours. Operator opted to place item on time. Operator time marked. **Corrective Action Taken**

  High Priority

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in dry storage area egg cooler.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in dry storage area egg cooler.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name. Working container of salt not labeled at kitchen storage rack.

  Basic - Working containers of food removed from original container not identified by common name. Working container of salt not labeled at kitchen storage rack.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (100F - Cooling for 15 minutes at 2:20, 100F at 2:40) cooling in deeply filled covered container on kitchen prep table. At current rate of cooling item will not reach 70F within required two hour window. Operator removed top and mixed item to increase cooling rate.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (100F - Cooling for 15 minutes at 2:20, 100F at 2:40) cooling in deeply filled covered container on kitchen prep table. At current rate of cooling item will not reach 70F within required two hour window. Operator removed top and mixed item to increase cooling rate. **Corrective Action Taken**

  Intermediate