Los Betos Mexican Food

What the inspector found

• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed cooked beef 105*F in a container on the cook top at the time of the inspection. Except during preparation,
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed two containers of "ant killer" stored on site in the dry storage area at the time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 3-501.15 (A) - Priority Foundation: Cooling Methods. Addl Notes: Observed a deep pan, greater than 4" in the walk-in cooler with TCS salsa with cut tomatoes 56*F at the time of inspection. TC

As listed in the inspection report.