Don Ruben's Mexican Restaraunt

Inspector notes: Observed a large plastic container of salsa with an internal temperature of 61*F inside the walk-in. Observed a container of cheese sauce with an internal temperature of 101*f inside a hot holding unit. Internal temperatures registered with an internal probe thermometer. Per PIC the container of cheese sauce had been taken off the hot line to cool on counter and was accidentally placed in hot holding unit at time of inspection. Per PIC the salsa was made under 4hrs at time of inspection, from cans kept in dry storage, raw ingredients, and then placed in walk-in to cool from ambient. Educated PIC that 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrected at time of inspection

Inspector notes: Observed a pan of cooked chilis inside a reach-in refrigeration unit with an internal temperature of 75-80*F. Internal temperature registered with an internal probe thermometer. Per PIC the chilis were cooked greater than 2hrs at time of inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Educated PIC to only cool foods inside walk-in refrigeration units to facilitate effective cooling Corrected at time of inspection

Inspector notes: Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection

Inspector notes: Observed no CFPM posted at facility. When asked, PIC confirmed that they have not completed the course yet. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation. Correct prior to next routine inspection

Inspector notes: Discussed with owner if CFPM was acquired since past inspection. PIC stated they have not acquired a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Second consecutive violation. Correct prior to next routine inspection

Inspector notes: Observed an in-use ice machine with orange, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection