Burritos Mexican Grill, LLC

-Observed multiple cold holding TCS foods( Fresh Spinach at PTC 55F, Salsas at Salsa cold well ((Kickin Salsa 53F, La Picosita 54F, Roasted Salsa 51F)) not cold holding at 41F or below in the facility. CA: All TCS/potentially hazardous foods must be cold held at 41F or below. COS: Food items were discarded upon request by employee and PIC.

-Observed multiple metal food pans of Shredded Cheese prepped 5/26/26 around 3pm in the reach in refrigerator across from the 3 compartment sink, that did not cool to 41F or below within 4hrs. Temperatures of shredded cheeses ranged from 48F-51F. Cheeses were covered with saran wrap, lidded, and stacked upon discovery. CA: All TCS/ potentially hazardous food items must be cooled to 41F within 4hrs after prep. *COS, Cheeses were discarded upon request by PIC.

-Observed Quat sanitizer in 2 unlabeled bottles stored on counter top near front hand wash sink of facility with chemical concentrations exceeded 400ppm. Sanitizers are utilized to sanitize tables in facility. CA: Quat Sanitizer solutions must be within proper chemical concentrations and shall not exceed maximum allowed concentration. *COS, Sanitizer solutions were diluted upon request.

-Observed 2 wet wiping cloths stored on prep table in rear kitchen area near veggie prep area directly next to pan of shredded chicken, blender and can opener. -Observed wet wiping cloth stored on prep table directly next to cutting board during salsa pre. *COS, Wet Wiping cloths were placed in sanitizer upon request by employees.

-Observed veggie chopper stored on top of rack containing cans in the rear kitchen area of the facility next to the stove containing TCS and non TCS food debris (Tomatoes, cilantro, etc.) *COS, Veggie chopper was washed rinsed and sanitized upon request by employee.

-Observed Quat Sanitizer on shelf under front service food prep area (Make line) and Quat Sanitizer on crate near the rear hand wash sink in the rear kitchen area of the facility with chemical concentrations too low. Sanitizers appeared cloudy and soiled. *COS, Sanitizers were refreshed upon request by employee and were measured within proper chemical constraints of 200ppm-400ppm.

-Observed multiple ziploc bags of pinto beans and black beans that were prepped yesterday (10/21/24) that did not cool to 41F within 6hrs after preparation. Ambient temperatures of black and pinto beans were around 46F-51F. *COS, Black and Pinto Beans were discarded upon request by PIC

-Observed in use Quat sanitizer at the 3 compartment sink in the rear kitchen area of the facility with chemical concentrations around 0ppm. *COS, Sanitizer was added to solution by PIC and was retested within 200ppm-400ppm concentrations.

-Observed several cold holding Tcs foods (Cooked Al Pastor, Cooked Chicken, Cooked Pinto Beans, Cooked Steak, and Cooked Barbacoa) not being cold held at 41F or below in the rear reach in cooler of the rear kitchen area across from the 3 compartment sink in the facility. See temperature log. Ambient temperature of reach in cooler was around 50.3F. *COS, All out of temperature tcs foods were discarded upon request by PIC.

-Observed Spanish rice (Yellow Rice) stored in front rice cooker of the front service area of the kitchen across from the steam table not being hot held at 135F or above. Rice was around 123/125F. -Observed Queso cheese not being hot held at 135F or above in the rear steam well on the prep table across from the rear hand wash sink in the back kitchen area of the facility. Queso temp was around 130F. PIC stated Queso had only been in steam well 20/30mins prior to discovery. *COS, Spanish Rice (Spanish Rice) was discarded upon request by PIC. Queso cheese was reheated on stove >165F prior to being placed back in steam well by employee.

-Observed prepped shredded Romaine Lettuce being cooled in the prep top cooler of the front service area of the kitchen in large deep containers >2" or less. -Observed Pico Salsa being cooled in the rear reach in cooler across from the 3 compartment sink in the rear kitchen area in a large deep covered metal container (Lid and Plastic Wrap) greater than 2" inches or more. *COS, Shredded romaine was placed in RIR loosely covered to rapid cool upon request. Lid was removed from Pico Salsa and was loosely covered by plastic wrap to accelerate rapid cooling upon request by PIC.

-Observed Picosita Salsa stored in the reach in cooler across from the 3 compartment sink in the reach kitchen area that did not cool at a rate fast enough to reach 41F or below within 4 hrs. PIC stated salsa was prepared previous night and was at 64F. *COS, Salsa was discarded by PIC upon request.