Cancun Bar & Grill

Approved thawing methods used — Inspector Note: Observed shrimp thawing in sink with no running water. Thawing. Except as specified in paragraph 4 of this subsection, 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: 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. 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. C/A COS: PIC turned water on.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted (2025). C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers. Aquire and post up to date permit.