CANTINA LA VEINTE

Violations (12)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at 98 f inside steam table. kitchen cook reheat the food to 165 and place it on the sting table. **Corrective Action Taken**

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed bucket of oil on kitchen floor.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. Front service area.

  Basic - No handwashing sign provided at a hand sink used by food employees. Front service area.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishwasher.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 05-07-4

  Food thermometer(s) not calibrated according to manufacturer's specifications.

  Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

  Intermediate

• 16-21-4

  Accumulation of debris on exterior of warewashing machine.

  Basic - Accumulation of debris on exterior of warewashing machine.

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic