Picalonga Mix Restaurant

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler In The kitchen

Basic – Current Hotel and Restaurant license not displayed.expired license posted

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler soiled, gaskets in the lowboys, reach in cooler and freezer

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Wet mop not stored in a manner to allow the mop to dry. In the mop bucket under the hand washing sink

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico de gallo (51F – Cold Holding); shredded lettuce (51F – Cold Holding); cut tomatoes (54F – Cold Holding); cut pork (53F – Cold Holding 9am); white rice (118F – Hot Holding)

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (51F – Cold Holding); shredded lettuce (51F – Cold Holding); cut tomatoes (54F – Cold Holding); cut pork (53F – Cold Holding); white rice (118F – Hot Holding) operator placed ice around the pans Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (118F – Hot Holding) observed a pan of rice not at the proper temperature, operator states he's actively using it and cooked it appropriately 2 hours ago, placed on top of the stove in a metal 6 inch third pan.

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

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate – Non-pitting surface rust on food-contact equipment. Prep table in the kitchen