RODRIGUEZ, GLORIA

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed inside Flip top cooler on sealed containers ; cooked chicken at 12 pm (107 - Cooling),cooked beef at 12 pm (85 - Cooling) rechecked both products at 12:17 pm same temperature.Per operator products cooling for approximately one hour. At the current cooling rate products will not cooled to 70°F within 2 hours. Operator moved products to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a container with cooked beef with no time marked on cook line. Per operator product stored for approximately 30 minutes. Operator time marked product for the remaining time of 3.5 hours Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.