Viva Mexico Mexican Restaurant

Observed seasonings stored in office below medicine and chemicals and electric drill stored on tote of ingredients -

Move seasonings/food ingredients out of office shelf or move to top shelf. Drill - COS - Moved

Observed dishwasher wash and rinse a lid without sanitizing. All utensils/pans/etc shall be washed, rinsed, and properly sanitized then allowed to air dry.

COS: Item ran through dishwasher to sanitize.

Observed spray bottle of bleach in kitchen that was not labeled. All toxic substances shall be labeled.

COS: Bottle was diluted to 50ppm and labeled "sanitizer".

Observed queso being hot held below 135°F in expo area. Temperature was 122°F. Queso must be hot held at 135°F or above. COS by reheating. Must monitor unit and ensure that it maintaining temperature.

Observed chile rellenos prepared around 8AM not cooled to required temperature within allotted time. Temperature of product was 64°F when temped at 2PM. 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

COS by discarding. Person in charge must ensure that employees are monitoring temperatures of TCS foods as they cool and that proper cooling methods are followed.

Observed chlorine sanitizer bucket in dining area >200 ppm. Sanitizer must be between 50-100 ppm. COS by diluting.

Observed both chlorine sanitizer buckets in dining area at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration. Employees must use test strips.

Observed queso not reheated to at least 165°F prior to placement in crock pot in expo area. Plain queso was at 110-118°F and jalapeño queso was at 96°F . Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. COS by reheating to at least 165°F.

Observed chicken and beans prepared 11/4/23 not cooled to 41°F within 6 hours. 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 COS by discarding. Person in charge must ensure that employees are monitoring temperatures of TCS foods as they cool and that proper cooling methods are followed.

Observed queso dip and poblano peppers prepared 10/28/23 and 10/29/23 not discarded within 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed sizeable opening at bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Must install door sweep to prevent entry of pests.

Observed front and back door left open. Doors must be kept closed to prevent entry of pests. COS by closing doors.