• Bullritos, 10327 Industrial Blvd., Covington; Sept. 24; Routine; 70/C
Observations & Corrective Actions
2-1C: .04(4)(a)1,2,3,4(i)-(iii) Observed employee touch ready-to-eat food with bare hand. // Food was discarded. // Food employees shall not contact exposed, ready-to-eat food with their bare hands and must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment except for if the ready-to-eat food is to be cooked in the food service establishment to heat all parts of the food to a time/temperature of at least 145°F (63°C) or if it contains a raw animal food it must be heated to the minimum cook temperature of the raw animal food.
6-1A: .04(6)(f) Observed the following food holding above at 41°F: 1)Multiple Containers of Queso 2)Multiple containers of Black Beans 3)A metal container of Tomato paste 4) A metal container of Corn// Items were discarded.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
6-1C: .04(6)(d) Observed multiple bags of cooked rice cooling on a pushcart at room temperature that did not cooled down in the appropriate time parameter. // Items were discarded.// Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit).
10D: .04(4)(d) Observed multiple squeeze bottles with food items that were not labeled. PIC added rubber bands according to their labeling chart. The facility uses a colored rubber band system to identify the contents of squeeze bottles. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
11A: .04(6)(e) Observed cooked rice cooling at room temperature in clear plastic bags that were tied with a knot . Cooling methods discussed with Person-In-Charge. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination).
14B: .05(10)(a) Observed containers being stacked wet. // Containers were removed and sent to three compartment sink.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
15A: .05(1)(a) Observed several broken container covers that were being used to cover containers dry goods. // Covers were discarded. // Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
15C: .05(7)(a)2,3 Observed several sheet pans and a large pot that had a build-up of carbon-like substance/encrustation on the interior surface.// Please replace. // The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
18: .07(5)(k) Observed several flies in the facility during the course of the inspection.// Please obtain pest control services. "The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; 2) routinely inspecting the premises for evidence of pest; 3) having a professional treat the facility; and 4) eliminating harborage conditions."