Adobo Taqueria And Tequila Bar

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the cutting boards had deep grooves and staining. (CA) Advised the PIC that the cutting boards need to be either replaced or resurfaced to make the material smooth and easily cleanable. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods above 41F in the RIC and WIC. (CA) Advised the PIC that TCS foods must be kept at or below 41F. 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

Proper cold holding temperatures — Inspector Note: Observed TCS foods in a RIC at the grill prep with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Toxic substances properly identified, stored, used — Inspector Note: Observed several chemical bottles throughout the kitchen without a label indicating the common name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf