Bistro Brunch Cocina Mexicana

Inspector's notes

Observed a sanitizer bucket that was testing well below the 50-100 parts per million threshold for chlorine sanitizer according to the testing strips and also observed a chlorine-based sanitizer dish washer that was in use that was testing below 50-100 parts per million range for chlorine sanitizer. The person in charge made new sanitizer buckets and after adjusting they were testing within the acceptable ranges of 50-100 parts per million according to the testing strips. The dish machine had chlorine sanitizer available, but the machine was not testing at 50-100 parts per million. Discussed with person in charge to finish the sanitizing step at the 3-compartment sink and to reach out to a technician to service the dish machine so that the chlorine sanitizer is between 50-100 parts per million. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large, metal covered trays of cooked and cooling chorizo in the wall-in cooler. According to the person in charge, the pans had been in the walk-in for just under 1 hour. The internal temperatures as measured using a probe thermometer ranged from 96°F - 104°F. The containers were observed to be deeper than 4 inches deep, covered in plastic wrap and were not placed up high inside of the walk-in cooler, instead being found near the lower third of the shelving space. The person in charge split the two pans into 4 pans to the reduce the thickness of cooling food to less than 4 inches, removed the plastic wrap and placed them on the top shelf directly across from the fans inside of the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to put cooling foods into an ice bath, or into wide, flat shallow pans at a depth of less than 4 inches deep, completely uncovered and placed directly across from the blowing fans on the top shelf inside of the walk-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloths stored dry on cutting boards and tables. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife stored between a prep table and an adjacent table. Discussed with person in charge to store the knife in a clean, dry container. The person in charge acquired a clean knife and stored it in a clean, dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of green chili salsa and a container of red chili salsa in a hot holding unit with internal temperatures as measured using a probe thermometer ranging from 74°F - 89°F. According to the person in charge, the pans of chili were taken from the walk-in cooler and placed into the hot well. The salsa is then taken from container and reheated in a pan with other food. According to the person in charge, the salsas had been in the hot well for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed with person in charge to reheat the salsas to 165°F first and then to place them in the hot well and hot hold them at 135°F. Other foods in the hot well such as beans and shredded beef and chicken had internal temperatures as measured using a probe thermometer of at least 135°F. 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 covered container of cooked and cooling chicken breast inside of the reach-in refrigerator. The internal temperature of the chicken ranged from 55°F - 67°F. According to the person in charge, the chicken had been cooked and began cooling approximately 90 minutes prior to the start of the temperature assessment. Discussed with person in charge to keep cooling foods uncovered, placed on the top shelf in the walk-in cooler and kept at a depth of less than 4 inches for cooling. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water sanitizer testing strips or min-max thermometer capable of recording maximum temperatures for the hot water sanitizing dish washer. Inspector used personal thermometer to verify hot water sanitizing temperature of at least 160°F. Discussed with person in charge to acquire hot water sanitizing testing strips and/or min-max thermometer prior to reinspection. A re-inspection will occur within 10 days or no later than March 26th, 2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.