Rinconsito Df Mexican Food

Inspector's notes

Observed cooked beef cooling in reach-in cooler at 90 °F. Person in charge stated that food was cooked about 2 hours prior. Cooked time/temperature control for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Person in charge discarded beef at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of operation. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open containers with cooked ready to eat foods stored under the hand wash sink where food was exposed to splash from the hand wash sink and other sources of contamination. Open containers of food included tortilla chips and cooked whole tomatillos with vegetables. The person in charge moved the food to an alternate location where food was protected from contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unsealed wood stepping platform in front of the cook top and oil stained cardboard covering on a raised platform under the hand wash sink next to the cook top. Discussed all surfaces must be smooth, easily cleanable, and non absorbent. Corrective Action: Correct prior to next routine inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked meat cooling at ambient with internal temperature between 92-95F. The person in charge stated the meat had been cooked 1 hour ago and was finished being diced 20 minutes ago. The person in charge then placed the meat in an ice bath to continue the cooling process. Discussed the use of active cooling methods once food cools to 135F and to cool food from 135F -70F in 2 hours and from 70F -41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in use serving utensil stored on directly on top of container lids with the food contact surface in direct contact with the lid handles at the hot holding station. Overserved an employee place another food container, directly on top of the serving utensil with the bottom of the container in direct contact with the food contact surface of the serving utensil. The person in charge replaced the serving utensil and stored the new utensil inside the hot holding food container. Discussed utensils used for TCS food not be left sitting out in an unprotected location, not stored between wall and table or between pieces of equipment or equipment handles between uses, and maintained in water at 135?F or hotter or inside the hot holding food container. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed chili sauce and dairy based flan dessert with internal temperature between 89F - 97F. The person in charge stated the food items had been cooked and left to cool less than 1 hour ago and moved the food items into the reach in cooler to continue the cooling process. Discussed once food cools to 135F and begins the cooling process to be placed under active cooling (refrigeration/ice) to maximum heat transfer. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket with sanitizer solution less than 50ppm chlorine. The person in charge made a new sanitizer solution with 50-100 ppm chlorine. Discussed testing sanitizer concentration to ensure 50-100ppm chlorine or manufacture specifications. Correct By: Corrected At Time Of Inspection