Rene’s Mexican Kitchen At 17th

Basic – – From initial inspection : Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table in kitchen. Employee removed at time of inspection. Corrected On-Site Warning – From follow-up inspection 2024-01-03: Time Extended

Basic – – From initial inspection : Basic – Old labels stuck to food containers after cleaning. On clear container lids Warning – From follow-up inspection 2024-01-03: Time Extended

Basic – – From initial inspection : Basic – Wet wiping cloth not stored in sanitizing solution between uses. Under grill in kitchen. Warning – From follow-up inspection 2024-01-03: Time Extended

Intermediate – – From initial inspection : Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Operator is vacuum packing cooked tofu, cooked eggs and potatoes. – From follow-up inspection 2024-01-03: Admin Complaint

Intermediate – – From initial inspection : Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning – From follow-up inspection 2024-01-03: Time Extended

Intermediate – – From initial inspection : 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. Operator is vacuum packing queso fresco cheese labeled 10/30/23 and velveta cheese, cooked tofu, cooked eggs and potatoes. Warning – From follow-up inspection 2024-01-03: Admin Complaint