MARISCOS COSTA ALEGRE

Observed time-marking for sushi rice stated "10am - 2pm" for discard time, but rice had not been discarded yet at approximately 2:45pm. [CA] When using TPHC, foods must be discarded by the 4-hour time mark. [COS] Rice was discarded.

Observed cooked rice cooling in thick layers (approximately 5 inches tall) in plastic containers in the walk-in refrigerator. [CA] Cool foods in thin layers (2 inches for thick foods like rice and beans), and in metal containers. [SA] Rice was immediately portioned out into smaller portions and placed on ice to rapidly cool.

Inside the walk-in refrigerator: measured internal temperature of cooked beans inside large plastic buckets to be 47F - 51F. PIC stated they had been cooked the day prior. When asked how the beans were cooled, PIC stated they were placed inside metal trays until they reached 55 - 70F, then they were placed inside the plastic buckets. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently **DO NOT PLACE COOLING FOODS INTO TALL CONTAINERS UNTIL THE FOOD MEASURES 41F OR BELOW.** [COS] Beans were voluntarily discarded. See VC&D form. Note: other PHFs in the walk-in and the ambient temperature of the walk-in measured 41F and below. *REPEAT VIOLATION*

Inside the refrigerator drawers under the cooktop: measured internal temperatures of cooked meats to be 53F. At the time of inspection, a technician was servicing the unit and the drawers were kept open. Inside the prep inserts of the prep unit across from the cooktop: measured internal temperature of tuna marlin to be 45F. The food was densely stored inside the prep insert all the way to the top of the metal insert. Inside the prep inserts of the prep unit near the walk-in refrigerator: measured internal temperatures of cooked shrimp and cooked octopus to be 47F - 51F. Ambient temperature of reach-under section of prep insert measured 39F via IR thermometer. Food in the inserts was densely stacked over the fill line. PIC stated all foods had been held since 9am today (approximately 90 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods in the cooking area were moved to a different refrigerator. For the cooked shrimp and octopus: some food was removed to create a thinner layer of food, and ice was placed on top to facilitate rapid cooling. *REPEAT VIOLATION*

Observed tortillas were stored inside a cloth lunch bag. [CA] All equipment must be smooth, durable, and easily cleanable.

Observed several damaged tiles causing water puddles throughout the kitchen. [CA] Replace/repair tiles.

Observed two knives stored in a gap between the prep unit and the adjacent wall/equipment. [CA] Do not store knives in unapproved locations.

1) Inside the small prep unit in the rear storage area: measured internal temperature of shredded cheese to be 55F. PIC stated cheese had been stored inside since yesterday. 2) Inside the right refrigerator drawer under the cooking equipment: measured internal temperature of cooked chicken and raw beef to be 51F. PIC stated food had been stored since 9am (less than 2 hours prior). 3) Inside the prep inserts across from the cookline: measured internal temperatures of cheese, pico de gallo, and cooked fish to be 44-49F. PIC stated food had been held since 9am (less than 2 hours prior). Inside the reach-under area, measured internal temperature of cooked shrimp to be 56F (PIC stated shrimp had been cooked yesterday). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods held since yesterday were discarded (see VCD form). Other foods were moved to a different refrigerator. *REPEAT VIOLATION*

Some shellstock tags were not stored in chronological order, particularly for July/June 2025. [CA] Store tags in chronological order.

Observed the ventilation hood filters were missing (PIC stated they were being cleaned) while employees were using cooking equipment. [CA] Hood filters must be in place whenever the hood is used.

A manager's food safety certificate was not available. Some employee food handler cards were expired. [CA] Obtain valid food safety certificate(s) and food handler cards.

Inside the walk-in refrigerator: measured internal temperature of cooked rice verde and cooked beans to be 85-90F. Employees stated rice had been cooked this morning at 6am, and beans were made yesterday and were left on the kitchen table overnight. The rice was stored in a thick layer inside a covered plastic tray, and the beans were inside a 20-quart plastic bucket. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Foods were voluntarily discarded. See VCD form. *REPEAT VIOLATION*

Observed approximately 15-20 flies, especially in the rear dry storage area. [CA] Keep facility clear of flies.

Observed accumulation of food debris inside refrigerators/on refrigerator handles, etc. [CA] Keep surfaces clean.

1) Observed employee belongings (purses, phone) stored among/above food storage shelves. [CA] Store personal belongings away from/below food. 2) Observed vertical gap under dry storage door was greater than 1/4 inch. Observed one rear door was propped open and side doors were left open during inspection. [CA] Eliminate gaps and keep doors closed to prevent vermin entry.

In the refrigerator drawers under the griddle: measured internal temperature of cooked meats to be 48F. Inside the front prep insert in front of the cookline: measured internal temperature of tomato/cucumber salad to be 45F. PIC stated food had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.

Measured internal temperatures of multiple PHFs in the prep units across the cookline to be 45 - 51F (meats, tuna, pico de gallo, pork, shrimp, fish), foods in the prep unit closer to the walk-in refrigerator (seafoods, ceviche) to be 48F, and foods in the clear door upright refrigerator next to the walk-in refrigerator to be 51F. [CA] Keep potentially hazardous foods at 41F and below, even during busy times. [COS] Foods that were held for more than 4 hours were discarded. See VC&D form.

In the walk-in refrigerator: measured internal temperature of chipotle cream to be 51F. Other PHFs in the walk-in refrigerator measured 41F and below. PIC stated chipotle cream was made yesterday. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] The chipotle cream was discarded.

The prep unit in front of the cookline, the prep unit near the walk-in refrigerator, and the clear-door refrigerator in front of the walk-in refrigerator was not able to keep foods at 41F and below. [CA] Repair units so that they can keep foods at 41F and below even during busy times.