LA CARRETA REST

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods off temperature letter 59 f cut tomatoes 55 f cheese 49 f onion 52 f next to cooking equipment, kitchen. kitchen employee place foods inside walk-in cooler to lower the temperature. **Corrective Action Taken**

  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 oxtails inside hot box at 126f in kitchen area. kitchen employee reheated the oxtail to over 165 f **Corrective Action Taken**

  High Priority

• 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

• 10-20-4

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

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

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top kitchen shelves soiled.

  Basic

• 21-38-4

  Wiping cloth sanitizing solution stored on the floor.

  Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor in coffee window area.

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of food preparation tables.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen, diced chopper with heavy old food debris.

  Intermediate

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed bucket of food on floor in dry storage area.

  Basic

• 10-08-5

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice.

  Basic