Barrio Queen

Inspector notes: Observed beans and chicken holding 110-130F in a hot holding box. PIC said the food items were reheated by microwave 20 minutes prior. Discussed checking multiple areas of the bag when reheated by microwave to ensure that TCS food is properly reheated to 165F. PIC reheated the products to 165F. ***1ST REPEAT VIOLATION

Inspector notes: Observed dozens of fruit flies in the kitchen. Please contact pest control services prior to the re-inspection date

Inspector notes: Observed a can opener with food debris on and around the blade as well as ants. PIC took the can opener to the dish pit area for cleaning

Inspector notes: Observed rice in the hot holding cabinet on the line with an internal temperature of 131*F when measured with a probe thermometer. According to chef, rice had been hot holding for less than 2 hours. Rice was reheated to 165*F at time of inspection. All hot held TCS (time and temperature controlled for safety) foods must maintain internal temperatures of at least 135*F

Inspector notes: Observed pozole in the walk-in with a prep date of 8/24 (discard 8/31). All ready-to-eat TCS food must be date marked for 7 days, and discarded at the end of the 7th day, with the date of preparation being day 1. Pozole was discarded at time of inspection

Inspector notes: Observed speed rack sitting outside the walk-in at room temp. Speed rack contained pans that were being cold held in the walk-in and pans that were actively cooling. Discussed removing cold held pans from rack before removing from walk-in to avoid food entering the danger zone (between 41*F and 135*F). Discussed moving cooling food to the walk-in for rapid cooling as soon as internal temps reach 135*F. Speed rack was moved to walk-in at time of inspection. Observed cooked poblano peppers in reach-in cooler on the cook line with an internal temperature of 70*F when measured with a probe thermometer. Peppers had been cooked 20 minutes prior. Discussed cooling all food in the walk-in and not placing in reach-in units until internal temperature reaches 41*F to avoid stressing the unit and warming up surrounding food. Peppers were moved to walk-in to continue cooling at time of inspection

Inspector notes: Observed bar dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse when tested with a chlorine test strip. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. All bar dishes will be redirected to the main dishwasher in the kitchen until bar dishwasher is fixed

Inspector notes: Observed a leak under the soda machine near the salsa station. Liquid from the ice basin and soda drains is leaking onto the floor. All plumbing and equipment must be in good repair and free of leaks. Please repair prior to the next routine inspection

Inspector notes: Kitchen and bar need to be deep cleaned. Observed food debris buildup on surfaces and on the outside of equipment. Please deep clean establishment and maintain clean prior to the next routine inspection