RICO! FRESH HEALTHY GRILL

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot or cold water available at the only hand sink. C/A: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC stated water turned off due to leak. PIC restored water to sink.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal items stored on the prep top table in the main kitchen. C/A: Ensure employees personal items stored in designated areas

Proper cold holding temperatures — Inspector Note: Observed cheese and 2 containers of queso holding above 41f in the reach in cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding.

Proper hot holding temperatures — Inspector Note: Observed queso holding below 135f in the warmer cabinet in the main kitchen. C/A: Food shall be maintained at 135f or higher when hot holding. COS: Reheated on stove top to 170f and placed back in warmer cabinet.

Proper cooling time and temperature — Inspector Note: Observed black beans cooling at a rate (1f per hour) that would not reach 41f within 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC placed beans inside ice bath and removed lid to rapidly cool to 41f.

Proper date marking and disposition — Inspector Note: Observed two containers of beef stew prepped 5/11 and container of carne asada prepped 5/10 stored in the walk-in cooler in the main kitchen. C/A: CA: Foods requiring date marking must be used or discarded with 7 days. COS: Discarded.