TODO RICO RESTAURANT

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up along the walls of the ice machine in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Walls of ice machine were cleaned and sanitized with a solution of 50 ppm chlorine.

Proper cold holding temperatures — Inspector Note: Observed beans in the under-counter reach in cooler of main kitchen temp above 41F. Observed chicken in the clear reach in cooler of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded.

Food separated and protected — Inspector Note: Observed container of raw chicken in the glass reach in cooler with a container unpeeled plantain stored directly on top. CA: Raw animal foods musted be stored separated from cooked and ready to eat foods. COS: Containers separated and placed on the side of one another.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pots hanging from the wall above and beside the mop sink, and rack with baking pans stored directly beside the mop sink and trash can with food debris stuck on the rack and pans in the main kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT WITHIN 72 HOURS/SPLASH GUARD OR REMOVE ITEMS FROM CLOSE PROXIMITY.

Required records: shellstock tags, parasite destruction — Inspector Note: Bronzino, Tilapia, mussels and salmon are served rare without evidence of parasite destruction and where the product is raised. CA: Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or (iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adductor muscle; (iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (iv) Aquacultured fish, such as salmon, that: (I) If raised in open water, are raised in net-pens, or (II) Are raised in land-based operations such as ponds or tanks, and (III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (v) Fish eggs that have been removed from the skein and rinsed. CORRECTION/EVIDENCE REQUIRED WITHIN 72 HOURS

Food separated and protected — Inspector Note: Observed raw chicken batter stored on the table with pans stored below (table with microwave), raw beef stored with cactus, lime, tomatoes, and beef stored directly on top of(glass reach in), and raw chicken wings directly on raw beef(glass reach in) in the main kitchen. CA: Food must be stored horizontally and vertically based on minimum required cook temperature with the highest required as the most hazardous. COS: Batter placed on the right side of the table with no pans underneath and raw chicken placed in reach in and beef stored by itself

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the main kitchen's prep top cooler, reach in cooler, glass reach in, and under counter reach in cooler. CA: Cold hold TCS foods must be maintained at 41F and below. COS: All TCS foods over 41F were discarded: except raw eggs and heavy cream in the reach in cooler 41F at 12:45 and chicken(GLASS REACH IN) placed in freezer 41F at 1:05.

Proper date marking and disposition — Inspector Note: Observed in the under counter reach in cooler beans/cheese, pork/cheese, pork, and rice/beans prepared Tuesday without date marking. CA: Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Items date marked.