Ponak's Mexican Kitchen

Violations (5)

• 4-602.11Corrected on site

  Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

  Observed build up on mixer stand on meat prep table in rear kitchen area. Observed build up on drink dispenser near bar walk in cooler. Person in charge cleaned and sanitized all equipment at time of inspection.

• 4-601.11

  Equipment not maintained free of encrusted grease/soil deposits

  Observed build up on hood vents above fryers and flat top grill in front kitchen area. Observed build up on hood vents above stove tops in side prep kitchen.

• 4-602.13

  Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

  Observed dust build up on ceiling and walls in walk in cooler.

• 3-304.12Corrected on site

  In-use utensils not properly stored between uses

  Observed scoop in spice container on rack near the side prep kitchen to be touching food. Person in charge removed scoop and discarded remainder of spice in container at time of inspection.

• 3-501.16Corrected on site

  Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

  Observed four containers of salsa in ice bath on service shelf for front kitchen area to be above proper cold holding temperatures (see temp log). Person in charge moved salsas to cooler and added more ice to new containers in ice bath at time of inspection.