Tulum Mexican Cuisine

High Priority – Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cold holding unit at cook line-Cold holding unit-; black beans employee stated beans was put in cold holding unit yesterday. SeenStop SaleWarning Warning Priority: High Priority

Intermediate – Observed: Handwash sink not accessible for employee use at all times. Main kitchen at fry station- observed hand washing sink being blocked by prep table. Warning Priority: Intermediate

High Priority – Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen food dry storage room- observed approximately 50 live flying insects flying around food storage shelves and landing on sweet potatoes skin on and packagednbread on bread racks. Main kitchen storage room with single service containers, service plates and can food- observed 10 live flying insects flying around canned food on storage shelf

Cold line cold holding unit- observed 4 live flying insects landing on cutting board and mixing bowl at cold holding unit. Admin Complaint Priority: High Priority

Intermediate – Observed: No chemical test kit provided when using sanitizer at three-compartment sink/ warewashing machine or wiping cloths. Warning Priority: Intermediate

Intermediate – Observed: No probe thermometer provided to measure temperature of food products. Warning Priority: Intermediate

High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler-chicken breast (48F- cold holding); shredded cheese (51F – Cold Holding); sour cream (50F); bacon wrap (51F – Cold Holding); butter (51F); goat cheese (57F – Cold Holding); yogurt (51F); liquid eggs (53F – Cold Holding); heavy cream (53F); marinated chicken (51F); fruit medley melons (49F); chicken stock (48F – Cold Holding); cream cheese (52F); ham (54F – Cold Holding). Employee stated food items was received yesterday.See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cold holding unit at cook line-Cold holding unit-; black beans employee stated beans was put in cold holding unit yesterday. See Stop SaleWarning Warning Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in coolerchicken breast (48F- cold holding); shredded cheese (51F – Cold Holding); sour cream (50F); bacon wrap (51F – Cold Holding); butter (51F);ngoat cheese (57F – Cold Holding); yogurt (51F); liquid eggs (53F – Cold Holding); heavy cream (53F); marinated chicken (51F); fruit medley melons (49F); chicken stock (48F – Cold Holding); cream cheese (52F); ham (54F – Cold Holding). Employee stated food items was receivednyesterday.See Stop Sale Warning Priority: High Priority

Basic – Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at walk in cooler- observed soiled wiping cloth on prep table. Warning Priority: Basic