Regios Mexican Food

Inspector notes: Observed the following cooked TCS foods, diced chicken (68-70'F) and diced potatoes (54-58'F) being stored inside the bottom shelf of the main prep table on the cookline, and the walk-in cooler, respectively. Per PIC, both items were cooked and cooled one day prior to inspection. Discussed proper cooling parameters with PIC. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: A flat of raw eggs were stored above cabbage in the reach-in refrigerator. The manager then moved the eggs to the bottom shelf. Do not store raw eggs or raw meat above ready-to-eat food items

Inspector notes: A knife was stored in the crack between two tables on the cook line. Store utensils in clean locations only

Inspector notes: Observed uncooked rice and uncooked beans stored directly in two large black trash bins. Per person-in-charge (PIC), bins have only been used for food storage. Use of non-food grade bags and containers are not approved for storage of open food items to prevent migration of deleterious substances. Food grade containers must be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. PIC moved rice and beans into food grade containers at time of inspection