Abuelito's Mexican Restaurant LLC

Observed bags of rice sitting directly next to cleaning chemicals on the floor. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2.Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Rice moved to a more secure location after determining that cross conamination had not occured.

Observed multiple bags of rice sitting in direct contact with the floor. CA: Food shall be stored in a manner to prevent contamination by storing it in a dry location, free from splash or dust and at least 6 inches off the floor. COS: Rice moved onto a nearby shelf.

Observed reach in cooler to the back right of kitchen completely out of temperature, temperature was shown to be in around around 9 when they got here to open but have since rinsen significantly above 41 degress Fahrenheit. CA: Time/temperature control for safety food being cold held must be maintained at 41 degree Fahrenheit or below to maintain safety. COS: Food moved over to the working cooler to properly cool back to 41F.

Observed frozen beef thawing in meat sink with no running water, instead they were thawing at room temperature. CA:Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water: (i)At a water temperature of 70°F (21°C) or below,Pf (ii)With sufficient water velocity to agitate and float off loose particles in an overflow,Pf 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,Pf 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) or 5(e) of this Rule,Pf or (ii)Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process;Pf 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: Water ran at 70F over the meat so that it is completely submerged.

Observed cacti used for cooking to eat sitting in a box directly on the floor. CA: Food shall be stored in a dry location a minimum of 6 inches off the floor in a place that prevents contamination.