ANTOJITOS SALVADORENOS RESTAURANT
213 S SR 7
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/18/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on clean equipment rack. Operator voluntary discarded. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of shrimp 36F sitting on counter at room temperature. Employee placed in walk-in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed queso (41-55F - Cold Holding) in over stacked container. Per operator held less than one hour. Operator split containers and placed in cooler. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm .operator diluted solution rechecked 100 Ppm. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to operator about marking tags with last date served. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Employee labeled Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/18/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of cinnamon. Employee removed. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In right glass front cooler, rice pudding (45F - Cooling) Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. See stop sale.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer freezer behind front counter, bags of cooked beans in same section with bags of raw beef. Employee moved beans for proper separation. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In front counter right glass front cooler, 1) cut block cheese (45F - Cooling); shredded cabbage slaw (46F - Cooling), Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. 2) rice pudding (45F - Cooling) Per manager and date marks, prepared and placed in cooler at end of night before in closed containers.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In right glass front cooler, cut block cheese (45F - Cooling); shredded cabbage slaw (46F - Cooling), Per manager and date marks, prepared and placed in cooler at end of night before in closed containers. See stop sale.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on cart by front counter. Employee labeled bottle. Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).