EL TENAMPA

Name: EL TENAMPA
Address: 1800 16 ST N, ST. PETERSBURG, FL, 33704, US
Rating: 0

1800 16 ST N, ST. PETERSBURG, FL 33704

License #6200800

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

January 13, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

EL TENAMPA in ST. PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 235 total violations — 53 critical, 33 major, 149 minor.

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The latest inspection on January 13, 2026 shows 12 observation rows: no critical rows, 1 major, and 11 minor.

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Inspection coverage

100%

Inspector notes

235

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on South end of server station with black mold like substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach-in cooler across from flat top grill with build up of residue.
[50-09-4] Current Hotel and Restaurant license not displayed. Verified ownership with operator.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler across from flat top grill
[36-73-4] Floors and walls soiled/has accumulation of debris. Floor and wall underneath and behind flat top grill with heavy accumulation of grease residue.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from flat top grill with food debris and black mold like substance
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from flat top grill with build up of debris.
[08B-12-5] Stored food not covered. Cooked potatos in walk-in cooler stored uncovered after fully cooled. Operator covered.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0 PPM. Operator made new solution and tested at 50 ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor in front of three compartment sink. Operator elevated solution by utilizing a second bucket to create a barrier.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato prepared Sunday 1/11/26 not date marked in walk-in cooler. Operator dated.

Disposition: Emergency order recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in mens restroom stall.
[31B-03-4] No soap provided at handwash sink in mens restroom stall.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles on reach-in cooler across from cook line
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed dry wood observed on ceiling of kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler across from cook line. Inoperable oven on cook line. Broken reach-in cooler used as dry storage along West wall in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled underneath cook line in kitchen.
[08B-38-4] Food stored on floor. Tortillas and raw beef observed stored on floor in walk-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in mens restroom stall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled in unit across from cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Located under prep table in kitchen, wiping cloth solution tested at 0ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator re-enter kitchen and go to reach-in cooler to retrieve items. Inspector stopped operator and discussed washing hands before returning to work. Operator then promptly wash his hands before returning to work
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Server observed putting on gloves to prepare toast. Server failed to wash hands prior to putting on gloves. Inspector spoke with employee who removed gloves and washed her hands before resuming duties.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken observed packaged on site and frozen above commercially packaged beef.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (7) droppings total: (4) under area next to flat top grill (3) under make shift prep table Operator cleaned droppings and began sanitizing floors.
[35A-18-4] Rodent rub marks present along walls/ceilings. Observed pm utility lines leading to the roof next to the walk-in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds raw shell eggs on time, however lacks written plan. Inspector will review written application with operator.

Disposition: Emergency order recommended
[36-24-5] Hole in or other damage to wall. Large holes on wall in kitchen under prep tables next to dishmachine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server station soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers and walk-in cooler soiled.
[35A-03-4] Dead roaches on premises. (3) dead roaches in between wall and walk-in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board on reach-in cooler across from cook-line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled behind flat top grill on cook-line.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector will provide choking poster at conclusion of inspection.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves across from cookline soiled.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloths in used on reach-in cooler cutting board.
[08B-12-5] Stored food not covered. Cut melon inside walk-in cooler stored uncovered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored directly above uncovered cooked potatoes.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw shell eggs and immediately begin to reach into reach-in cooler to grab cooked sausage. Stopped and discussed with operator to wash hands between touching raw shell eggs and returning to work.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef over bread inside walk-in freezer.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of salsa prepared and dated 8-25-2025 exceeds 7 days.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of salsa inside walk-in cooler dated 8-25-2025.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (1) rodent dropping under dirty dishes (1) dropping under dish machine (1) under prep table across from cook-line (1) in front of reach-in freezer (22) under prep table and flat top grill at cook-line (1) under reach-in cooler across from cook-line
[35A-18-4] Rodent rub marks present along walls/ceilings. Rub marks observed on utility lines leading to the ceiling in the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in prep cooler at cookline: cooked sausage (50F - Cold Holding) Operator moved sausage to walk-in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot located in rear of establishment lacks vacuum breaker.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Discussed big six with operator. Inspector will provide DBPR Forms HR 5030-165
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector will provide DBPR Forms HR 5030-104
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand-wash sink at server station with utensil used for cleaning dish ware stored inside. Items were removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for holding raw shell eggs out of temperature at the cook-line. Discussed with operator. Inspector will send DBPR Forms HR 5022-090 and 5022-100.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oatmeal, prepared salsa, cooked potatoes not date marked inside walk-in cooler.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server station soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers and walk-in cooler soiled.
[35A-03-4] Dead roaches on premises. (3) dead roaches in between wall and walk-in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board on reach-in cooler across from cook-line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled behind flat top grill on cook-line.
[36-24-5] Hole in or other damage to wall. Large holes on wall in kitchen under prep tables next to dishmachine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector will provide choking poster at conclusion of inspection.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves across from cookline soiled.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloths in used on reach-in cooler cutting board.
[08B-12-5] Stored food not covered. Cut melon inside walk-in cooler stored uncovered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored directly above uncovered cooked potatoes.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw shell eggs and immediately begin to reach into reach-in cooler to grab cooked sausage. Stopped and discussed with operator to wash hands between touching raw shell eggs and returning to work.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef over bread inside walk-in freezer.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of salsa prepared and dated 8-25-2025 exceeds 7 days.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of salsa inside walk-in cooler dated 8-25-2025.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (1) rodent dropping under dirty dishes (1) dropping under dish machine (1) under prep table across from cook-line (1) in front of reach-in freezer (22) under prep table and flat top grill at cook-line (1) under reach-in cooler across from cook-line
[35A-18-4] Rodent rub marks present along walls/ceilings. Rub marks observed on utility lines leading to the ceiling in the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in prep cooler at cookline: cooked sausage (50F - Cold Holding) Operator moved sausage to walk-in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot located in rear of establishment lacks vacuum breaker.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Discussed big six with operator. Inspector will provide DBPR Forms HR 5030-165
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector will provide DBPR Forms HR 5030-104
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand-wash sink at server station with utensil used for cleaning dish ware stored inside. Items were removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for holding raw shell eggs out of temperature at the cook-line. Discussed with operator. Inspector will send DBPR Forms HR 5022-090 and 5022-100.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oatmeal, prepared salsa, cooked potatoes not date marked inside walk-in cooler.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the wait pass area.
[14-01-5] Bowl or other container with no handle used to dispense cooked potatoes in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handle to walk in cooler soiled.
[35A-03-4] Dead roaches on premises. (2) dead roaches under three compartment sink and dish machine. (1) dead roach pieces underneath prep tables next next to walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraints on any employee engaged with handling food.
[14-11-5] Equipment in poor repair. Walk in freezer leaking condensation and into a metal pan. Torn gasket in reach in cooler across from flat top. Torn gasket observed in reach in refrigerator along West wall.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease and debris behind cookline and underneath prep tables next to walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on top of reach in coolers and oven on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables with an accumulation of dust and debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at reach in cooler in front of flat top grill.
[25-32-4] Reuse of single-service or single-use articles. Cardboard egg cartons being used for various purposes throughout the kitchen. Operator advised to cease using items as they previously held raw eggs. Operator complied and discarded items.
[08B-12-5] Stored food not covered. Cooked potato and cut melon stored in walk in cooler uncovered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler over cut melon and cooked potato.
[01B-01-4] Dented/rusted cans present. See stop sale. One can of jalapeño peppers.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator observed going into walk-in, touching the soiled handle, and resume work with no handwash.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator observed handing cut tomato with barehands. Discussed with operator to stop, wash hands, and recut the produce to complete the order.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked gyro meat in white reach in cooler. Inside walk in freezer raw meats (chorizo, beef)stored above and with frozen bread.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of "crema" date marked for 6/29/2025.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of "crema" in walk in cooler date marked 6/29/2025.
[35A-04-4] Rodent activity present as evidenced by (9) rodent droppings found. (2) On office floor (2) Next to stove on cook line (2) underneath center reach in cooler (1) Next to gap at walk in cooler to wall (1) Inside non operating oven (1) next to ice machine on bare wood beam
[35A-18-4] Rodent rub marks present along walls/ceilings along wall immediately parallel to front door of the kitchen. Additionally rub marks were observed in the hallway to the restrooms.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hose in rear of establishment along fence.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of salsa prepared on site not all date marked.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located in wait station area is soiled with red and black substance.
[23-24-4] Buildup of food debris/soil residue on reach-in cooler door handles on cooks line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles cracked in dry-storage room amd throughout kitchen.
[36-11-4] Floors not maintained smooth and durable throughout kitchen area.
[08B-38-4] Food stored on floor. Five gallon container of liquid margarine stored on floor near kitchen rear exit door. Operator placed margarine on crate.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine temperature gauge not registering.
[32-04-4] Mens restroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[27-10-4] No hot running water at mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[25-32-4] Reuse of chicken base and sour cream containers in coolers to store oatmeal and grits.
[08B-12-5] Stored food not covered. Container of black beans not covered in walk-in cooler.
[36-50-4] Unclean building components, attachments or fixtures. Fan attached to bldg in kitchen is soiled with dust buildup.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above open container of oatmeal in cooler near gas stove. Operator placed raw beef below oatmeal.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 11 rodent droppings on floor against wall in dry-storage room. 4 rodent droppings on floor underneath reach-in cooler on cooks line. 13 rodent droppings underneath flat-top grill on cooks line.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touching soiled dishes then touching clean plates without first washing hands. Discussed with operator proper hand-hygiene techniques.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 10:44am. Operator placed items in reach-in freezer. a. cooked sausage patty (47F - Cold Holding); b. shredded cheese (45F - Cold Holding); c. diced ham (51F - Cold Holding); d. raw chicken (48F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with orange substance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black beans and cooked ground beef on shelf in walk-in cooler prepared more than 24 hours ago not date marked.
[41-17-4] Spray bottle on top of hand wash sink near warewashing area containing degreaser not labeled. Operator labeled spray bottle degreaser.

Disposition: Emergency order recommended
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-09-4] Cutting board on cooks line has cut marks and is no longer cleanable.
[36-17-5] Floor tiles cracked throughout kitchen.
[36-11-4] Floors not maintained smooth and durable.
[10-08-5] Ice scoop handle in contact with ice in ice bin at wait station. Operator removed scoop from ice.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge not registering.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[27-10-4] Operator hot water valve no hot running water at mop sink.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[25-32-4] Reuse of sour cream containers to store grits and corn beef hash in walk-in cooler.
[32-17-4] Self-closing device on bathroom door disconnected/broken on mens restroom door.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution at wait station not at proper minimum strength. Reading 10ppm. Operator added chlorine. Re checked reading 50ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. 6lb can of jalapeños peppers are dented at seams on shelf in dry-storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 18 rodent droppings on floor against the wall and underneath shelf in dry-storage room. Will email DBPR Form 5025-011. Restaurant Pest Prevention Tips.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers touching soiled dishes then touch clean plates without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep table in kitchen at 10:11am. Operator placed item in walk-in freezer. a. butter (64F - Cold Holding) Discussed Time as a Public Health Control as an option.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 9:57am. Operator placed on stove top to reheat. a. cooked refried beans (130F - Hot Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of reach-in cooler on cooks line is soiled with food debris in cracks.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Guillerma Saucedo expired 12-07-2024.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler items prepared more than 24 hours ago. a. Cooked beans b. Cooked rice