El Pelon
PASSThursday, February 28, 2019 at 7:23 PM
Violations Cited
03-3-501.16
Hot Holding
Hot Holding Unit Serving Line- Chicken 120F. PIC stated it has been there for 30 minutes and placed it for re-heating on the griddle. Maintain at 140F or above . Re-heat properly before placing for hot holding.
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
08-3-305-307.11
Food Protection
Bag of onions stored on the floor. Elevate 6 inches or above.
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.
14-4-202.11
Food Contact Surfaces Design
Cutting board at the cooking line heavily scored. Resurface or replace.
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Observed rinse step not being perfomed properly. Also observed sanitizing solution with pieces of lettuce and other debris. Perform proper warewashing and change the water as needed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.