Rico's

Personal cleanliness — Inspector Note: Observed employees not wearing proper hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed salsa bowls by the kitchen entrance doors not stored inverted. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Nonfood-contact surfaces clean — Inspector Note: Observed the floor of the grill lowboy cooler with food debris. Observed plates (non-food contact surface) stored on water from the bottom of the steam table. Manager removed plates and cleaned the bottom shelf of the steam table. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed the floor of the grill lowboy cooler with food debris. Observed plates (non-food contact surface) stored on water from the bottom of the steam table. Manager removed plates and cleaned the bottom shelf of the steam table. Observed the interior surface of the microwave. Observed shelves in the reach in cooler below the prep top unit in need of cleaning. Observed rust and slight food debris on the walk in cooler shelves. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine chlorine sanitizer concentration at 0ppm. Manager has been advised to manually wash dishes and equipment in the 3-compartment sink until dish machine is able to dispense the appropriate concentration of chlorine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior surface of the dish machine with white and black build up. Discontinue using the dish machine until the it has been properly cleaned.

Proper cooling time and temperature — Inspector Note: Observed 3 large pans of pinto beans prepared on 12/29/25 that did not properly cool down to 41F or below within a 6-hour time period. Temperatures ranged from 46F-49F. Manager discarded all pans of pinto beans. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) 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. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P