Cafe Rio

Inspector notes: Observed no hand drying provisions at the hand wash sink near the 3 compartment sink. PIC had an employee re-stock hand wash sink with paper towels at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times

Inspector notes: Observed sanitizer at 3 compartment sink had a concentration of 0ppm for quat ammonia. The bottle for the sanitizer at the 3 compartment sink was empty at time of inspection. PIC had an employee replace the empty bottle with a full bottle of sanitizer. A chemical sanitizer like quat ammonia, must have a concentration between 150-200ppm for sanitizing food contact surfaces

Inspector notes: Observed multiple food items (cooked chicken, cooked beef, cooked pork, cooked rice, and green salsa) on the mobile prep line with an internal temperature range of 113F-120F. Per employee, the hot food items are on time as a public health control, and have been on the line for less than 2 hours prior to the inspection. After reviewing the digital logs, it showed that the log was not filled out this morning. PIC had the employee reheat the cooked chicken cooked beef, cooked pork, and the green salsa to 165F before moving the items to the line; and also updated in the log. The cooked rice was discarded, and new rice was put on the line and updated in the log. A food establishment, when using time as a control, must follow their written procedure; and mark when a TCS food is taken out of temperature control and the temperature recorded

Inspector notes: Observed guacamole (with tomatoes) with an internal temperature range of 50F-52F on the mobile and main prep lines. Per PIC, the guacamole was prepared less than two hours prior to the inspection and then put immediately into top portion of the prep table. Discussed with PIC, that food items must be cooled to 41F or below before moving to the line for serve. The prep table is not designed to cool food items, only to keep the food at proper cold holding temperature. The guacamole was moved to the blast chiller for rapid cooling time of inspection. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods prepared from ingredients at room temperature must be cooled within 4 hours to 41°F or less