RUSTICO MEXICAN CUISINE

16A: .06(1)(g),(h)Facility did not have hot water as hot water boiler is currently not operable. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

2-2B: .03(5)(j)1&2Observed employee drinks in unapproved containers stored on top shelf in fridge and at the bar. Also observed employee drinking personal drink in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge (PIC) discarded of the employee drinks. The employee drinking in the kitchen was instructed to exit the kitchen and finish his drink outside.

4-2B: .05(6)(n)Observed employee sanitizing dishes in ware washing sink that contained too low of a Quat sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC remade the sanitizer solution in the ware washing sink with bleach and water to an adequate concentration and dishes were re-sanitized.

5-1B: .04(5)(h)Observed ground beef placed in the hot holding unit at 113F. Employee informed me that they reheated the ground beef to 90F and placed in the hot holding unit. 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 minimum temperature of 165°F (74°C) within 2 hours. (P) Corrective Actions: Employee was educated on reheating procedures (TCS foods must be reheated to 165F) and instructed to reheat ground beef to at least 165F before hot holding. Employee reheated ground beef to 177F.

6-1A: .04(6)(f)Observed cooked chicken tamales, raw tilapia, cooked shrimp, ceviche, butter and milk cold holding at a temperature greater than 41°F in the up-right cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the cooked chicken tamales, raw tilapia, cooked shrimp, ceviche, butter and milk.

16A: .06(1)(g),(h)Facility did not have hot water as hot water boiler is currently not operable. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

3-1A: .04(2)(a)Facility receiving tamales from an unapproved source. Food shall be obtained from sources that comply with law. (P) Corrective Actions: Food discarded.