Carolina's Mexican Food

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. Addl Notes: Observed handwashing sink reaching a maximum of 80*F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be main
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed walk-in cooler with internal temperature of 55*F at time of inspection. Observed several TCS foods
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed main source of refrigeration out of temp at 55*F ambient at time of inspection. Observ
• Insects, Rodents and Animals not Present: 6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed large gaps in doors of storage area and walls of employee restroom. Observed light gap in back door of the establishment. Outer openings of food establishment shall be protected against the entry of insects and rodents. Corrective Action: Correct prior to next routine inspection.
• Physical Facilities Installed, Maintained, and Clean: 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the flooring in the kitchen being in disrepair and having areas exposing the aggregate. Some areas are gathering liquid and food debris. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleana

As listed in the inspection report.