Riliberto's Fresh Mexican Food

Inspector notes: Observed main prep table located in front of the flat top (See Violation #22) to be operating with an ambient internal temperature of 46'F measured via min/max thermometer at time of inspection. Discussed proper cold holding parameters with PIC. PIC stated he can have it serviced within the next week. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 7/22/2025 to verify the correction

Inspector notes: Observed cooked breakfast sausage (49'F), and diced ham (48'F) stored while past the fill line in plastic cambros in the main prep table on the cook line. Discussed proper cooling methods with PIC. Per PIC, the items were placed in the prep table from product in the walk-in cooler about 30 mins prior to inspection. 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

Inspector notes: Observed two full traps, with German cockroach carcasses, in the back room housing the water heater. Discussed active pest control requirements with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection

Inspector notes: Observed caulking around prep sink, located in the back food prep area, to be missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed 200+ PPM chlorine sanitizer within sanitizer bucket adjacent to the mop sink. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection

Inspector notes: Observed mixing wand used to blend beans, and a table-mounted can opener stored as clean with visible food debris on the food-contact surfaces. Per PIC, they were used 1-2 hours prior to inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection