Milagro Restaurant And Bar Llc

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler near dry food storage area unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed standing water in tray in back of equipment and torn gasket on door. Operator removed TCS foods from reach-in cooler to nearby cooler Corrective Action Taken

Basic – Equipment in poor repair

Gasket on walk-in-cooler, reach-in cooler across from stove, and reach-in cooler on front service line are torn.

Basic – Working containers of food removed from original container not identified by common name

Container of white substance stored on shelf below prep area removed from original container not labeled. nOperator labeled container of salt. Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. nDishwasher (Chlorine 0ppm);operator primed machine a few times and ran a couple of cycles and was unable to get proper minimum strength of chlorine. Operator set up triple sink and will sanitize dishes in triple sink until dish machine is working properly Corrective Action Taken Warning

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Risotto cooked 12/3 not consumed within 7 days-Stop Sale

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

bleu cheese crumbles (48F – Cold Holding); cut lettuce (46F – Cold Holding) in reach-in cooler near dry food storage area. Operator stated items stayed in reach-in cooler overnight and unsure when reach-in cooler stopped being able to maintain temperature of 41F and below. Stop Sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

bleu cheese crumbles (48F – Cold Holding); cut lettuce (46F – Cold Holding) in reach-in cooler near dry food storage area. Operator stated items stayed in reach-in cooler overnight and unsure when reach-in cooler stopped being able to maintain temperature of 41F and below. Stop Sale

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Heavy whipping cream opened Sunday per operator not date marked. Operator date marked heavy cream. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler in prep area soiled/ stained.