MARISCOS COSTA ALEGRE 2

Sanitizer concentration in 3 compartment sink measured <200PPM quaternary ammonium. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Ambient temperature of drawer refrigerator at cookline, preparation refrigerator #1 and preparation refrigerator #2 measured >50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use these refrigerators until repaired/replaced. Unapproved propane griddle found in use in kitchen. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove propane griddle from service.

Deep container of rice cooling in walk-in refrigerator measured at 67F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Employee handles raw food of animal origin with bare hands and continues to handle cooked ready to eat without washing hands or changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

Various PHF held in preparation refrigerators measured >41F,<135F,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

The only hand wash sink in the kitchen found obstructed by items stored in basin and rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Lack of working thermometers in all working refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Several wet/used wiping towels found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw food of animal origin stored above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Frozen seafood found thawing in still water at 3 compartment sink. [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.

Rice and noddles are measured at 47F inside the walk-in refrigerator. Per PIC, door is frequently opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed food containers stored on the floor inside the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed gaps in between hood baffles. [CA] Seal all gaps.

Observed 2 tags with different lot numbers inside raw oyster container stored inside the walk-in refrigerator. Per PIC, the most recent date corresponds to oysters in container. Observed no tag in separate raw oyster container inside the walk-in cooler. Per PIC, the tag was moved with raw oysters relocated to prep table. Per PIC, oysters are not commingled. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Tag was placed with containers.

Front kitchen hand sink lacks soap in dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap in a pump dispenser was provided during inspection.

Personal bags and phones observed in food prep area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Frozen raw beef is thawing at room temperature in box inside the storage room. Per PIC, beef has been at room temperature for about half hour. [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.

Beans cooling in the walk-in refrigerator are measured at 147F in a plastic container with lid on. [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. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Beans were placed in an ice bath uncovered.

Observed employee with dirty unclean wiping cloths around waist. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Discontinue wearing wiping cloths to clean hands.

1. Dish machine is dispensing 0.0 ppm chlorine while active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Manually sanitize in 3 comp sink using 100 ppm chlorine or 200 ppm quaternary ammonium. 2. Brown organic growth observed inside both ice machines; no contamination of ice observed. [CA] Wash, rinse and sanitize ice machine and maintain clean.

Dust observed inside refrigeration unit fan covers and inside walk-in cooler fan covers. Observed black organic growth on FRP behind 3 comp sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Unprotected and uncovered raw pork skin is placed with other foods inside chest freezer. [CA] Cover all foods to protect from contamination.

A hole on the ceiling near water heater and a hole on the wall near cookline. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Raw pork and cooked chicken measured at 45F in walk-in fridge. Per PIC, walk-in fridge was opened and closed. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC relocated potentially hazardous food to other fridges for cooling. Walk-in fridge only stores vegetables and fruits.

Observed employee rinsed hands in 3 compartment sink near cookline. Dried hands with a towel and put the towel back to apron. Then, head back to cookline. Observed towel was soiled with food debris. Towel was later dropped to floor and employee picked up and put back to apron. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Redirect employee to wash hands in hand wash sink with hand soap and paper towel

Pressured CO2 tank was not secured to rigid structure [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed white substance built up in dispensing spouts of soda machine. Black substance built up on the interior panel of the ice machine. [CA] Clean, sanitize and maintain equipment. Chlorine measured at 0ppm in bar dishmachine. Another dishmachine in kitchen measured at 50ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

A few flies observed around the storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employee restroom door is not self-closed [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Observed a big pot of rice measured at 117F on the rack. Per PIC, it was cooked 2 hours ago and going to put in fridge for cooling. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed employee to reheat food to 165F and utilized cooling method to cool rice properly.