Bistro Brunch Cocina Mexicana

Inspector 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

Inspector 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

Inspector 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