VIVA MEXICO MEXICAN RESTAURANT

Observed drinks of water x2 and a cellular device stored above bins of chips (waters) and directly on soft shelled tortillas (cellular device). CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. ITEMS REMOVED

Observed several food items stored uncovered, exposed to contamination along cold holding prep line, reach-in cooler, walk-in cooler, and dry food (chips, taco shells, etc.) containers along shelving in main kitchen of facility.

C/A: Except as specified under paragraph 2. of this subsection and when cooling, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

COS: PIC and staff covered all food items.

Observed raw chicken improperly defrosting in prep sink in main kitchen in stagnant water.

C/A: TCS foods shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: PIC completely submerged chicken under running water of less than 70F.

Observed wiping cloths stored in 2-sanitizer buckets in main kitchen area measuring 0ppm chlorine and sanitizer bucket in bar area measuring less than 50ppm.

C/A: Ensure wiping cloths are stored in sanitizer at proper level as specified; chlorine concentration must be maintained within 50ppm-100ppm.

COS: PIC remade sanitizer, measured at 50ppm for all 3 buckets.