EL SOLECITO MEXICAN GRILL - BASE

Inspection item: Proper cold holding temperatures

Code 511-6-1.04(6)(f)

Observed milk (49 F) and whipped cream (49 F) cold holding above 41 F in the RIC at the front of house bar. Observed raw chorizo sitting on the prep table (not being prepped) in the main kitchen holding at 68 F. Observed raw chicken in the bottom of the prep sink (not being thawed/prepped) holding at 70 F. C/A: TCS foods that are cold holding must be maintained at 41 F or below. COS: Milk and whipped cream discarded. Chorizo and chicken allowed to cool as they were within 2 hour window of prep. Corrected On-Site. New Violation.

Inspection item: Proper cooling time and temperature

Code 511-6-1.04(6)(d)

Observed spanish rice cooling in a pot in the outdoor prep area at a rate in which it would not reach 70 F within 2 hours. Observed pork cooling in a pan in the outdoor prep area at a rate in which it would not rot reach 70 F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Items moved to WIC to cool faster. Corrected On-Site. New Violation.

Inspection item: Food properly labeled; original container

Code 511-6-1.04(4)(d)

Observed squeeze bottles of oil, butter sauce, spicy oil by the grill in the main kitchen with no name labels. Observed several varieties of dressings/sauces in cups in the FOH RIC with no name labels. C/A: 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: Items labeled Corrected On-Site. New Violation.

Inspection item: Contamination prevented during food preparation, storage, display

Code 511-6-1.04(4)(q)

Observed pot of cooked peppers stored on the floor in the main kitchen. Observed box of tortilla chips stored on top of trash can in the main kitchen. Observed cases of beer stored directly on the floor in the outdoor prep area and storage shed. C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Foods moved to protected locations and above the floor. Corrected On-Site. New Violation.

Inspection item: In-use utensils: properly stored

Code 511-6-1.04(4)(k)

Observed pair of tongs stored in water at 78 F in the main kitchen. C/A: Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F COS: tongs removed from water Corrected On-Site. New Violation.