EL SITIO RESTAURANT AND BAKERY

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, butter (91F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to place item on time control. Operator discarded item.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, butter (91F - Hot Holding). Operator stated item held out of temperature approximately 3 hours. Advised operator to place item on time control. Operator discarded item. **Corrective Action Taken**

High Priority

Time/temperature control for safety food thawed in an improper manner. At kitchen, raw meat thawing in standing water. Operator removed.

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw meat thawing in standing water. Operator removed. **Corrected On-Site**

Basic

Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen glass door reach in cooler, unwashed produce-tomatoes, green peppers stored over cooked pork. Advised operator of proper storage. Operator discarded pork.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen glass door reach in cooler, unwashed produce-tomatoes, green peppers stored over cooked pork. Advised operator of proper storage. Operator discarded pork. **Corrected On-Site** **Repeat Violation**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen reach in cooler, cut tomatoes (56F - Cooling)@9:27 since 6:00, 59F @ 10:00. Product did not reach 41F within 4 hours. Operator discarded product.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen reach in cooler, cut tomatoes (56F - Cooling)@9:27 since 6:00, 59F @ 10:00. Product did not reach 41F within 4 hours. Operator discarded product. **Corrected On-Site**

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, ready to eat foods stored over 24 hours without proper date marking. Advised operator of proper date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, ready to eat foods stored over 24 hours without proper date marking. Advised operator of proper date marking.

Intermediate