Los Pinos Restaurante Mexican Grill
PASSMonday, January 24, 2022 at 4:07 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Beef in front hot holding cabinet 122F Rice in back prep hot holding cabinet 109F / Both cabinets on low heat turn heat up in order to provide proper holding temperatures. Ensure hot foods are held at 135F or greater. Foods reheated to 165F and returned to hot holding
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.