Super Burrito Mexican Grill

An employee handled a ready-to-eat burrito with their bare hands. The operator placed the burrito on the flat top grill to ensure exterior temperature reached 140F or greater and properly washed their hands and donned gloves prior to continued food handling.

A drying rack was stored directly in front of the designated kitchen hand sink obstructing access. The operator relocated the rack to approved location.

The in-place sanitizing solution located on the main cookline and in the kitchen measure 0 ppm, chlorine. Operator mixed new solution measuring 50 ppm, chlorine.

Bulk salsa prepared from ambient temperature measured 48F after cooling for 3 hours in the walk-in cooler. The operator portioned bulk salsa into smaller containers and placed in ice bath for rapid cooling. The inspector verified salsa was cooled to 41F or less prior to exceeding 4 hours cooling limit.

Cleaned equipment/utensils were stored on a drying rack directly in front of the kitchen designated hand sink exposing the equipment/utensils to splash when hands are washed. The operator relocated the drying rack.

Clean plastic lids were stored in a bus tub on the kitchen storage rack. The inspector noted approximately 1/2" of water accumulation in the base of the bus tub. The operator cleaned and sanitized the lids and discussed alternative means of storage.

d in a clean, dry location, or are being stored in an area that exposes them to splash, dust, or other contamination, or are not being stored at least 6 inches above the floor.

Cooked Time/Temperature Control for Safety Food refried beans not cooled from 135F to 41F within 6 hours. Item date marked 24 hrs prior. COS: Items disposed of.

Observed diced block cheese, salsa verde, and juice found stored in walk-in cooler uncovered and subject to contamination. COS: Items covered or disposed of.

Observed encrusted material on can opener blade. COS: Item washed, rinsed, and sanitized before using.

Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

Observed toxic item on premise that is not required for the operation of establishment. Includes ant poison and RAID insect spray. COS: Items disposed of.

Raw animal food not properly separated from ready-to-eat food. Raw meats (chicken and pork) stored near vegetables. Raw meats should be stored in order with fruits and vegetables stored over raw meat. COS: Food covered, will need to reorganize and seperate storage preferably with a rack.

Observed several food containers that were previously used for mayo storage being used to store different items after being cleaned. No labels are present on any of the new items. COS: Items labeled.

Observed food being cooled by nonapproved method. Cooked pork was cooling in bulk in ice water baths instead of just ice. Water was overflowing onto floor, storage equipment, and food containers. COS: Provided JIT regarding cooling methods and potentially expose food disposed of.