ANTOJITOS & ICE CREAM

Food properly labeled; original container — Inspector Note: Observed several bottles containing sour cream, condensed, milk, pancake batter, mayo stored at the prep top without a label identifying what substance is in the bottle. C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Manager has 72 hours to correct the violation

Wiping cloths: properly used and stored — Inspector Note: Observed the only suni-bucket in the kitchen with a sanitizer concentration of 0ppm. C/A Chlorine sanitizer concentration should be between 50-100ppm COS: sanitizer was re-made

Proper cold holding temperatures — Inspector Note: Observed crema, diced tomatoes, bottle of sour cream and sweet condensed milk bottle stored at the prep top with a temperature above 41*F Observed milk and sour cream in the bag with a temperature higher than 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded