RIO ADOBE

In the reach in refrigerator, measured a small pot of pozole cooling at 90F. Per operator, pozole stored for 30 minutes. [CA] Ensure potentially hazardous foods are 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 portion and/or using ice paddles. Leave containers of cooling food uncovered to allow heat to ventilate.

In the counter-top steam table, measured containers of cooked rice at 131F. On the stove-top, measured a container of cooked pinto beans at 90F. On the flat top grill, measured a container of green salsa at 88F. Per operator, containers of cooked pinto beans and green salsa stored for 30 minutes. Container of cooked rice stored from about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator reheated cooked rice, cooked pinto beans, and green salsa on the stove-top to 165F, and stored in the counter-top steam table to hold hot at above 135F.

At the 3 compartment sink, measured hot water at a maximum of 111F. [CA] Ensure hot water at the 3 compartment sink, prep sink and mop sinks are maintained at 120F.

At the 3 compartment sink, observed cold water knob is broken and does not turn on/off water. [CA] Ensure cold water knob is repaired and able to turn cold water on and off.

At the warewash machine, measured a lack of chlorine sanitizer from the dispensing line. [CA] Ensure chlorine sanitizer provided from the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the back prep area, at the warewash machine, measured a lack of chlorine sanitizer. Warewash machine was not in use during time of inspection. [CA] Ensure all food contact surfaces are properly cleaned and sanitized using applicable sanitizer. Maintain chlorine sanitizer at 50 PPM in the warewash machine.

At the 3 compartment sink, measured hot water at a maximum of 114F. [CA] Ensure hot water is provided at 120F at all warewash, prep, and mop sinks.

In the kitchen area, measured a pot of vegetable stock at 90F. Per operator, vegetable stock was prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [COS] Operator reheated vegetable stock to 165F.