PUERTO AZUL

Measured cooked chicken at 55 F to 64 F within 6 inch covered pans within the walk in refrigerator. PIC stated the items began cooling 3 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chicken divided into uncovered 2 inch pans, placed in the walk in refrigerator to allow for rapid cooling.

Measured french fries at 50 f, cooked potatoes at 51 F and garlic and oil mixture at 55 F within the two drawer refrigerator under the flat top grill at the cook line. PIC stated the items were placed within the unit greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit voluntarily condemned and discarded.

Shell stock tags for fresh oysters are not organized. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Observed the drain below the warewashing machine and cook line 1 compartment sink to be slow draining due to build-up of food debris. [CA] Keep floor drain screens clear to allow for the free flow of waste water. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Drain screens cleared to allow for adequate flow.

Thawing squid at room temperature within a container at the prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Measured the ambient air temperature at 50 F within the two drawer refrigerator at the cook line. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

The drain pipe from the ice machine drains onto the floor. [CA] Extend drain line above the floor sink. All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed clutter and unused equipment stored outside on the side of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Broken floor tiles in front of the warewashing machine. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Observed employee used prep sink to wash hands. [CA] Use handwash sink to wash hands.

Observed accumulation of food debris on equipment, especially on handles of refrigerators and on sides of soda machine in beverage prep area. [CA] Keep surfaces clean.

At the cookline handwash sink: observed taco shells were stored uncovered under/right next to the paper towel dispenser. [CA] Store food away from/protect food from handwashing station to prevent cross-contamination.

1) Observed brown mold-like substance on the white panel inside the kitchen ice machine. [CA] Keep inside of ice machine clean. 2) Measured chlorine in 3-compartment sink to be 25ppm. [CA] Provide 100ppm chlorine in the manual warewash sink.

In the cooking area: observed the handwash sink was blocked by a garbage bin. [CA] Keep handwash sink accessible at all times. Hand wash facilities must be available to make handwashing not only possible, but likely. [COS] The garbage bin was moved away.