Qdoba Mexican Grill
FAILTuesday, April 6, 2010 at 4:10 PM
Violations Cited
03-3-501.16
Hot Holding
Cut chicken in front steam table at 133F.Cut chicken that was observed being prepared in back ranged from 122F-135F in back depending if a temperature on the top or bottom of the pan was taken.Review production practice and remember that when you fall below 140F then product needs to be reheated to 165F.Other foods taken were all at or over 140F.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw ground beef that needs to be cooked to 155F stored over whole roasts of beef that only need to be cooked to 145F(or lower if a Consumer Advisory is posted) and can see from cooked beef onsite that interior middle is pink.Properly store raw proteins according to cooking temperatures to avois cross contamination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.