RESTAURANT RICO PAN

Violations (5)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (55/50F - Cooling); was cooked from the day before as per operator, located in walk in cooler.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork belly (55/50F - Cooling); was cooked from the day before as per operator, located in walk in cooler.

  High Priority

• 14-69-4

  Ice buildup in reach-in freezer located at the front area and kitchen area.

  Basic - Ice buildup in reach-in freezer located at the front area and kitchen area.

  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. Observed in used utensils stored inside hot water of 100°F, operator placed on top of stove to be reheated at 135°F or above. **Corrective Action Taken**

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board. Operator removed it.

  Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**

  Basic