- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ rice
- Critical. Observed dented/rusted cans./ salsa verde.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ opened milk, product in reachin .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./salsa in reachin
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ rice
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food stored on floor./ can of salsa verde being used as a door stopper.
- Critical. Observed uncovered food in holding unit/dry storage area./ salsa
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./bulk food
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed reuse of single-service articles./ used for salsa.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ in kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers./ light shield cracked in back storage.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ entrance to kitchen area and in kitchen.
- Carbon dioxide/helium tanks not adequately secured.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
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