El Camino
| Inspection Date | 07/05/2023 |
| Inspection Disposition | Inspection Completed – No Further Action |
Inspection July 5th, 2023
Violations
| Code | Description |
|---|---|
| 03G-15-5 |
High Priority – Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit Observe pork. |
| 03G-05-5 |
High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use Observe with swordfish. |
| 03G-19-5 |
Intermediate – Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. |
| 03G-50-1 |
Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. |
| 03G-18-5 |
Intermediate – Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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