Mucho Burrito

The white rice in the hot-holding insert at the front food prep table was measured at 47.9°C. The white rice was discarded during the inspection. The white rice metal container was noted being double-layered, which would prevent proper temperature control of the food. The staff was instructed not to double layer the containers while in the food prep table, unless proven to be able to maintain adequate internal temperatures of the food.

The yellow rice in the rice cooker was measured at 44°C. The rice cooker was noted unplugged and not turned on during the inspection. The staff mentioned that they just cooked the rice and was about to put the rice to the warmer but got busy and must have forgotten to put it to the warmer right away. The rice was transferred to a warmer cabinet afterwards. The staff was informed not to leave the rice at room temperature and move it to a warmer right after cooking, so the internal temperature never goes below 60°C., , Cut tomatoes, green pepper, and cut onions were left in room temperature at the back kitchen tables and were measured at 21°C, 12°C, and 19°C, respectively. The staff mentioned that they were working alone on the shift and that they got busy and left the cut veggies in room temperature. Please be advised that cut vegetables must be stored at or below 4°C.

Poor sanitary conditions were noted in the back kitchen area, which includes but is not limited to; hard to reach areas such as below the food prep tables, on walls near food prep area, and near depository safe. Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly., **OUTSTANDING (2025-08-12). Dirty floor surfaces in the walk-in cooler below the shelving units, floors below the kitchen equipment at the front food handling area and the back kitchen area, and the floors underneath the shelving units at the dry storage areas. The inspector informed the staff to clean these surfaces and to ensure that they remain in a clean and sanitary condition at all times.