RESTAURANT MARISCOS SAN BLAS

1. Multiple cooking (pots, flatgrill ect) and house hold equipment (3 bbqs, propane tanks, ect) is stored under a tent outside (back) of 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. 2. Gap of greater than 1/4 observed between back door and back door frame. [CA] Seal gap to prevent vermin entry.

No hot water in facility; per staff, boiler stopped working yesterday. Per owner technician stated a new commercial boiler is needed and currently the one in place is not commercial. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Shrimp soup is measured at 54F inside the walk-in cooler. Per employee, the shrimp soup was cooked the day before. Shrimp soup is stored in deep plastic container, 20L. [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] See VC&D.

Food handler and food safety certificate not provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Oyster tags are stored inside a plastic bag in non chronological order. [CA]All shellstock tags shall be kept in chronological order for 90 days after harvest.

Dust accumulation observed on walk-in cooler fan covers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Non food grade plastic bags are used to line the rice inside the steam table. [CA] Use only food grade plastic bags for food. 2. Drain stoppers missing for bar 3 comp sink. [CA] Provide bar drain stoppers to be able to fill up basins for when ware washing.

1. Raw shrimp in a container is thawing in middle basin of 3 comp sink; left basin of 3 comp sink is filled with soapy water. Facility does not have food prep sink. [CA] All food shall be separated and protected from possible contamination. Consult with plan check for review and approval of installation for a food prep sink; do not use 3 comp sink for ware washing and food prep simultaneously. 2. Lids/covers missing for food containers inside the prep unit across from the 3 comp sink. [CA] Provide a lid/cover for all food containers to protect from contamination.

Only hand sink for kitchen and bar has non operational paper towel dispenser. 3 cutting boards are stored inside the hand sink. No paper towels inside the women's restroom. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

1. Cooking spatulas are stored in unapproved location between the drain board of the 3 comp sink and the wall. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. 2. Bar ice machine scoops are stored directly on top of freezer chest. [CA] Store scoops inside a food grade container or inside the ice chest with handle side up.

Several PHFs in top well and prep unit measured between 45F - 46F. Per staff, top well was open. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Chlorine concentration measured at 50ppm for manual warewash 3 compartment sink. [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). [COS] Employee added more chlorine to sanitizer. Measured at 100ppm.

Raw shrimp is placed on top of cooked shrimp in 2 doors counter fridge. [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.

A bug observed on the cheese at open top fridge. [CA] All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; shall have been obtained from approved sources; shall be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption. [COS] PIC VC&D cheese.

Missing food preparation sink in facility. According to 2019 report, 2 compartment sink was observed for food preparation sink. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.”

Missing stopper for 3 compartment sink. Plastic wrap was used to stop the water for sanitizer. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Missing test strip to measured chlorine concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Grease built up on hood filter. Drops of oil observed on the container of the grease catcher. [CA] Clean and maintain hood.

Water temperature at 3 compartment sink at bar measured at 115F (max). [CA] Provide at least 120F of hot water.

Uneven floor at bar area with concrete exposed. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Broken counter fridge gasket at bar area. [CA] Replace gasket. Missing food preparation sink in facility. According to 2019 report, 2 compartment sink was observed for food preparation sink. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.”

Employee washed dishes, without hand washing, with gloves, walked to walk-in fridge, grabbed handful of food and planned to put in soup broth on stove. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee took off gloves and washed hands.

Missing chlorine test strip to measure chlorine sanitize concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Container of cooked fish is placed under container of raw shrimp in counter fridge [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. [COS] PIC switched the food items back.