MARIA CUCAS MEXICAN CUISINE

Violations (4)

• 28

  Toxic substances properly identified, stored, used

  Observed several spray bottles with no content label.Corrective Actions: Ensure all chemicals are labeled at all times.

  Permit 1A6A7F6B-71A7-4E9C-AEC2-5F02E9A78C7E

• 22

  Proper cold holding temperatures

  observed cheese and salsa on top of ice at 46°F on the grill area and waitress line.Corrective Actions: Ensure all temperature as a control for safety (tcs)food items are kept at 41°F or lower. Ensure all TCS food items that are kept on ice are submerged in ice and the entire product top to bottom is kept at 41°F or lower.

  Permit D22B04E1-829C-40F2-8DD9-BF9E3E3742CF

• 39

  Contamination prevented during food preparation, storage and display

  Observed cheese , tomatoes, and peppers in prep containers to be prepped on the drain board and in the last compartment of an unclean 3 compartment sink.Corrective Actions: Ensure the 3 compartment sink is washed, rinsed, and sanitized prior to being used as a prep sink.

  Permit D22B04E1-829C-40F2-8DD9-BF9E3E3742CF

• 50

  Hot and cold water available; adequate pressure

  Observed no hot water at the beginning of the inspection at the hand sink or 3 compartment sink in the kitchen. Hot water reached a maximum temperature of 94*F. Observed the hot water heater was set too low.Corrective Actions: Ensure all hand sinks, have hot water that reaches 100°F. Ensure the three compartment sink and dish machine have hot water that reaches 110°F to ensure proper dishwashing.

  Permit D22B04E1-829C-40F2-8DD9-BF9E3E3742CF