Rubio's

Inspector's notes

Observed picante salsa at the salsa bar at 45*F using probe thermometer, verified by person in charge (PIC). PIC stated the salsa was placed in the unit 10 minutes prior to inspection and relocated the salsa to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels or hand drying provision at the handwashing sink at the end of the cook-line. The paper towel dispenser also did not have working batteries. PIC changed the batteries and provided paper towels. Discussed the importance of proper handwashing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must always be accessible and stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several plastic and metal containers, stored as clean on the dish rack across from the 3-compartment sink, with soil and food debris on the inside food-contact surfaces. PIC placed the soiled pans into the dirty dish area and employee began to wash dishes. The plastic and metal containers are used to store TCS foods such as raw and cooked proteins, cooked rice, fresh salsa (diced tomatoes), etc. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans/dishes stored as clean on the rack across from the 3-compartment sink with food debris and/or residue on the food contact surfaces. The pans/dishes are used to store TCS foods such as dairy based sauces and raw proteins. PIC moved the soiled dishes to the 3-compartment sink to be rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. PIC is actively working to replace any damaged or stained equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook contaminate gloved hands while handling soiled tongs to batter and fry the raw fish filets. Cook then discarded gloves and began working with clean utensils and ready-to-eat foods on the make-line, without first washing hands. PIC instructed cook to wash hands and change gloves. PIC replaced the tongs (observed to be covered in batter and in contact with raw fish) with a clean set and will retrain employees to wash hands when contaminated. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce, cut cabbage, crema, sour cream, pico de gallo, guacamole with diced tomatoes, and cooked quinoa cold holding in the top of the make-line cooler with internal temperatures of 46-60F, probe thermometer, verified by person in charge (PIC). According to PIC, the make-line was stocked 2 hours prior to inspection. PIC voluntarily discarded the TCS foods, see embargo form. Discussed using time as a control and emailed the handouts, see violation #33. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the make-line cooler with an ambient air temperature of 51.0F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 46-60F, see violation #22. PIC will use ice around the TCS foods until the unit is maintaining 41F or less or will use time as a control if 41F or less cannot be maintained. A work order for the cooler repair was created the day prior to the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.