Burrito Borimex

Contact Information

2285 S. State Street
Ann Arbor, MI 48104

Health Report - 09/09/2009 (3 critical incident(s))

(Critical) Sanitizer in wipe cloth solution too low. Change water every four hours or as needed to maintain proper concentration of 200 ppm. Concentration was at less than 100 ppm at time of inspection. ,

(Critical) No date marking on open package of lunch meats meat. Correct by date marking all ready to eat foods that are in house or commercially prepared. Date mark cooked meats in walk-in- cooler and in house made salsa with a 7 day use by date. Left write copy of proper date mark process. ,

(Critical) Rice at 47 degrees f after one day of cooling. Correct by cooling rice in shallow pans. Rice at 47 degrees in 4 inch deep pan, another pan 2 inch deep rice was at 41 degrees. Use shallow pan to cool phf's. Rice must cool to 70 degrees in two hours of cooling and from 70 degree f to 41 degree f in another 4 hours. Use monitoring charts for cooling phf's. ,

Salsa stored in white containers that are not label. White containers of cooked meats not label in reach in cooler. Label all foods containers that are not easily identify. ,