Circulo Espanol

Cycle Inspection / Re-inspection

• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 03B — Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. (critical)
• 06B — Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)

Cycle Inspection / Initial Inspection

• 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 02H — After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (critical)