Rubio's 057

Inspector's notes

Observed cut lettuce, cut green cabbage, cut red cabbage coleslaw, cut red cabbage, and sour cream cold holding in the top of the refrigerated make-line with internal temperatures of 51-88F, probe thermometer, verified by person in charge (PIC). Also observed the raw cod in the top of the breading cooler next to the deep fryers with internal temperatures of 55-60F, probe thermometer, verified by PIC. According to PIC, the make-line was stocked at 9:30 am (3 hours prior to inspection) and the cod was recently placed into the top of the cooler. The air conditioner for the front cooking area of the kitchen is not operating properly and is scheduled to be replaced; the make-line observed with an ambient air temperature of less than 41F. PIC voluntarily discarded the TCS foods from the make-line, see embargo form, and cooled the fish to 41F. PIC will fill the containers for the make-line halfway and consistently monitor the temperatures of TCS foods while the kitchen a/c is not working. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee entered the kitchen from the cash register area; then put on gloves and went to to handle/package chips without washing hands. The employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Three pans of corn-65-97F, steak-124F, and two pans of chicken-105-131F in the hot holding area of the make line unit. PIC stated that all items had been in hot holding for less than two hours and properly reheated all items. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal pan of cooked beans hot holding in the steamer by the expo window, with an internal temperature of 115-127F, probe thermometer, verified by PIC. According to PIC, the beans were hot holding for over 2 hours and were voluntarily discarded, see embargo form, and the steamer was not turned to the correct temperature. Discussed the importance of proper hot holding temperatures of TCS foods (minimum 135F). Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food accumulation on wall under 3-comp sink and prep sink. Observed dust accumulation on lights and ceiling tiles near hood. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.