Barbon Asadero

Inspector's notes

Cooked rice with internal temperatures between 56 degrees F and 65 degrees F that was date marked 8/6 that was cold holding in the reach-in cooler. PIC stated that the rice was made yesterday and cooling temperatures were not verified. Rice was discarded at time of inspection. Cooked rice and beans with internal temperatures between 101 degrees F and 105 degrees F were covered and holding on the counter at the end of the kitchen service line. PIC stated that the beans/rice were cooked this morning and entered the cooling process at about 10am. Due to time remaining in the cooling process, the establishment will re-heat the beans and rice to 165 degrees F and start the cooling process over again. Ensure the rice and beans are placed into a cooler or ice bath once they reach 135 degree F and are stirred frequently to bring down the internal temperature. Cooked 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaps in the back door of the kitchen. The establishment shall seal any gaps or cracks of any outer openings to prevent the attraction and harborage of various pest species. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sections of kitchen including the dish area, the prep line, and the walk-in refrigerator with inadequate lighting. The establishment shall increase the light intensity in the above areas to provide adequate visibility for staff. Corrective Action: Correct prior to next routine inspection.