Rubio's 057

Inspector notes: Observed a metal pan of cooked beans hot holding in the steamer by the expo window, with an internal temperature of 115-127F, probe thermometer, verified by PIC. According to PIC, the beans were hot holding for over 2 hours and were voluntarily discarded, see embargo form, and the steamer was not turned to the correct temperature. Discussed the importance of proper hot holding temperatures of TCS foods (minimum 135F). Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced

Inspector notes: Observed food accumulation on wall under 3-comp sink and prep sink. Observed dust accumulation on lights and ceiling tiles near hood. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection