Anna's Taqueria
PASSFriday, October 10, 2008 at 3:23 PM
Violations Cited
03-3-501.16
Hot Holding
Pork in steam table is 115F. Provide proper hot holding of 140F or above
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Salsa made earlier in the day is cooling on the service line. Cool properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
The thermometer on the dishwasher is over 170F for the wash cycle and 200F for the rinse. Provide temperatures within the recommended range.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Basement: Hand sink is leaking. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.