AVOCADO CANTINA

Violations (9)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen next to deep fryer French fries (65F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who time marked product and place on time is a public health control. Emailed operator time is a public health control form.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen next to deep fryer French fries (65F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator who time marked product and place on time is a public health control. Emailed operator time is a public health control form. **Corrective Action Taken**

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and adjusted glasses without washing hands employee handled clean utensils to cook fish, discussed with operator employee washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and adjusted glasses without washing hands employee handled clean utensils to cook fish, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 35A-02-8CriticalRepeat

  Live, small flying insects found. Approximately 3 small live flying insects in dish washing area, discussed with operator who killed flying insects and began to clean and sanitize areas.

  High Priority - Live, small flying insects found. Approximately 3 small live flying insects in dish washing area, discussed with operator who killed flying insects and began to clean and sanitize areas. **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler shredded lettuce (50F - Cooling) at 3:50 since 11:30, at this rate of cooling product never reached 41F within 4 hours, see stop sale.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. At cook line multiple flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.

  Basic - Cutting board has cut marks and is no longer cleanable. At cook line multiple flip top cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues p, discussed with operator to clean and sanitize.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of residues p, discussed with operator to clean and sanitize.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles have accumulation of dust debris, discussed with operator to clean.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles have accumulation of dust debris, discussed with operator to clean.

  Basic