AQUI CAL MEX

In the kitchen area, at the hot holding unit, measured cooked rice at 115F, refried beans at 128F, cooked chicken at 130F, and tomato sauce/soup at 120F. Per operator, potentially hazardous foods stored in the hot holding unit from about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator removed cooked rice, refried beans, cooked chicken, and tomato sauce/soup from the hot holding unit and reheated to 165F using microwave and stove. In the kitchen area, in the insert prep top, measured corn salsa, firecracker sauce (red pepper sauce), and chipotle sauce at 45F. In the same area, in the 2 door prep unit, measured firecracker sauce at 55F, and chipotle sauce at 58F. Per operator, corn salsa, firecracker sauce, and chipotle sauce stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed corn salsa, firecracker sauce, and chipotle sauces from the insert prep top, and the 2 door prep unit, and replaced with new containers and bottles.

In the back prep area, at the ice machine, observed mold-like growth in the inner panel. [CA] Ensure ice machine and inner panel are frequently cleaned and sanitized to prevent possible contamination of food (ice).

At the cookline, in the holding slot above the flat-top grill, measured cooked zucchini at 120F and cooked salmon at 115F. Per operator, cooked zucchini and cooked salmon was prepared 15 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of cooked zucchini and cooked salmon to nearby hot holding unit to facilitate proper holding temperatures.

At the bar area, underneath the counter, observed gaps between the FRP panels and the underside of the counter. In the kitchen area, observed gaps around knife racks. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.

In the walk-in freezer, measured a large container of soup cooling at 145F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; using an ice paddle; and/or using rapid cooling technology.