EL BARCO MARISQUERIA

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee items (book, foods, drinking cup, etc.) stored cominggles with service foods and supplies on shelf in walk in freezer in main kitchen and dry storage racks (2) in front food service area. C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Designated areas created; employee items stored correctly.

Food stored covered — Inspector Note: Observed cooked beans (walk -in cooler) and dried peppers (window counter in prep area) stored uncovered exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: Food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed thick black accumulations along deflector inside ice machine in main kitchen. 2. Observed several clean utensils stored in contact with wall soiled with dirt and splatter above 3-compartment sink in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice discarded; ice machine and dishes cleaned and sanitized.

Approved thawing methods used — Inspector Note: Observed raw beef thawing in stagnant water in main kitchen meat prep sink. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS: Approved method used.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cup of coffee with no lid stored n prep top cooler in main kitchen. C/A: Areas designated for employees to eat, drink, store food/beverages, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cup discarded.

Food separated and protected — Inspector Note: 1. Observed raw tilapia stored above ready to eat sauces and soups in prep top cooler in main kitchen. 2. Observed raw beef and pork chops stored above several ready to eat sauces (salsa verde, rojo, and cocktail mix) and beverage (orange juice) in WIC in main kitchen. C/A: Ready to eat foods must be stored above raw foods to eliminate cross contamination. COS: Food rearranged properly.