QUESITOS EXPRESS

4 findings recorded on Jun 25, 2026.

1. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Multiple time/temperature control for safety (TCS) foods hot holding less than 135F for more than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods hot holding less than 135F for more than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple packages of cheese bread did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cheese bread that did not cool properly was discarded. Approved cooling methods were provided for cheese bread that was still cooling.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple packages of cheese bread did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cheese bread that did not cool properly was discarded. Approved cooling methods were provided for cheese bread that was still cooling.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed employees sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Quat sanitizer was diluted to a concentration of 200-400ppm. Dishes were placed in the wash compartment to be rewashed and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(g)

   Observed employees sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Quat sanitizer was diluted to a concentration of 200-400ppm. Dishes were placed in the wash compartment to be rewashed and sanitized.

   Official report · Item 8-2B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.