RESTAURANTE EL NOPAL # 1

Violations (6)

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded. 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. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded. See stop sale.

  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 70 degrees Fahrenheit within 2 hours. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded.

  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 70 degrees Fahrenheit within 2 hours. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. Operator discarded.

  High Priority

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior gaskets of kitchen reach in cooler heavily soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior gaskets of kitchen reach in cooler heavily soiled with food debris.

  Basic

• 29-20-5

  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing/very slow draining water at front counter handsink.

  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing/very slow draining water at front counter handsink.

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front handwashing sink. Operator added chlorine to solution, retesting at 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front handwashing sink. Operator added chlorine to solution, retesting at 100ppm. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. At given rate of cooling, item did not reach 70F within required 2 hour window. Operator discarded.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (75F - Cooling at 2:45 for 3 hours) cooling in covered pan in walk in cooler. Per operator item was cooling for 3 hours. At given rate of cooling, item did not reach 70F within required 2 hour window. Operator discarded.

  Intermediate