Mr Leno Mexican Food

Inspector notes: Observed two buckets of food sitting on the floor inside of the walk-in cooler. Person in charge placed the buckets on a shelf. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed two knives stored between a prep unit and an adjacent prep table on the cooking line. Person in charge removed the knives from that area and returned them to the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge to store the knives in a clean, dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed containers of Tres leches cake that were cold holding in a refrigerated reach-in unit. The containers of cake did not have any visible date markings on them. In discussion with the person in charge, the cakes had been produced 3 days prior to the inspection. Person in charge added date marking to the cake slice containers to accurately track the time and temperature controlled for safety food. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed a container of cooked pinto beans sitting on the counter. The internal temperature of the container of beans as measured using a probe thermometer was at 103°F. According to the person in charge, the beans had been cooked 15 minutes prior to the temperature assessment. The cooling beans were relocated to the walk-in cooler to complete the cooling process. Discussed with person in charge to regularly monitor food temperatures. Once the food temperature drops to 135°, that is when the cooling process begins, and cooling foods should be placed into the walk-in cooler. Food should be kept uncovered, less than 4 inches deep and placed up high in the walk-in cooler to cool. Foods must cool from 135°F to 70° within the first 2 hours and then from 70°F to 41° within the next 4 hours for a total cooling period of no more than 6 hours

Inspector notes: Observed two kitchen knives that were stored between the prep unit and the adjacent table. Person in charge removed the knives from that area and returned them to the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed several fryer baskets with broken wires. Discussed with person in charge that fryer baskets should be replaced once wires begin breaking and separating from the main basket body. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection