Fresco Cantina Grill

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods stored in reach in cooler holding salsa, as well as prep top cooler across from grill improperly cold holding foods above 41F. Temperatures noted in log. Must cold hold 41F or colder. PIC moved items to another cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted (8/1/25). C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers, Facility must acquire and renew permit.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drinks stored in prep top cooler with restaurant food, no designated spot for employees. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. C/A: assign designated employee area.