Mucho Burrito
105 - 160 Stewart Green SW Calgary AB T3H 3C8 · Food - General
2 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One sanitizer bucket was visibly dirty, and had a concentration of 50ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice scoop was stored in a container at the front house.-Rice scoop was switched with a new one.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Vacuum packed beef and pork were stored in blue containers to thaw with an internal temperature of 4°C and 6°C respectively.-Foods were kept in the walk-in cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water, by microwaving, or in a manner that will prevent the growth of pathogenic bacteria.2. Pork held in the hot holding unit measured 50°C.-The pork was heated to 84°C.Hot food must be measured at 60°C or above at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the handwashing sink in the front house was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?