Rio Balsas

Approved thawing methods used — Inspector Note: Observed raw tuna thawed and stored in reduced oxygen packing (ROP) after thawing. Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing. COS: PIC discarded tuna. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping clothes stored on top of prep top cooler cutting board, not stored in sanitizing solution between uses. COS: PIC placed all wiping clothes in sanitizer bucket. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Food in good condition, safe, and unadulterated — Inspector Note: Observed several spoiled green tomatillos stored in the prep top cooler. COS: PIC discarded all. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (talapia, shrimp, milk, and chicken wrapped in tortilla) held above 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved items to new location.

Proper date marking and disposition — Inspector Note: Observed ready to eat foods stored past their disposal date marked (Mexican salsa and enchilada sauce). Observed multiple food containers without proper datemarking. COS: PIC discarded all and create proper date smoking for all. h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Food properly labeled; original container — Inspector Note: Observed multiple food items in walk in cooler without a proper food label. Advised PIC to label food items. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed vegetables in direct contact with food shelves. PIC discarded food items. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two cases of shortening stored on the floor. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will ensure that the food is stored off of the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk in fridge door with no release handle on the inside of the door. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened PIC will ensure that the door is repaired.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black substance on the baffle of the ice machine in the dry storage area again. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will discard all the ice in the machine and have it cleaned and sanitized.