Twin's Paleteria

Observed several food items located in reach-in cooler and prep-top cooler located in front food service area cold holding at temperatures greater than 41*F (see temp log). 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. Person in charge discarded items.

Observed facility lacking a test kit that measures concentration of sanitizing solutions. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.