Blanco Cocina + Cantina

Inspector's notes

Observed grated cheese at 54*F on bottom pull-out shelf of the prep cooler. Person in Charge (PIC) stated it was prepared a few hours ago. PIC moved grated cheese to the blast chiller to reach proper cold holding temperatures of <41*F. Informed PIC that prep cooler are good at holding temperatures but not for cooling. Prep coolers should not be used for cooling down TCS foods, only for holding foods that are already 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lack of fly-tight container for dog waste in the dog-friendly patio. A fly-tight container for dog waste is needed to prevent contamination and prevent pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ROP beans 53*F in deep water bath in the walk-in cooler at the time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Per PIC, TCS beans were cooked the previous day. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS salsa with cooked onion as an ingredient 56*F by server station at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS salsa was taken out of the cooler at 11am and is left out at room temperature until used. Instructed PIC to use time as a control if establishment desires to leave salsa out at room temperature. TCS salsa was properly time stamped for four hours at the time of inspection to discard at 4pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling logs not filled out for three separate dates, chosen at random within the previous 180 days; 2/10/26, 3/4/26, 4/2/26. TCS food cooled in ROP included cooked onion, salsa verde, carne asada, beans, and chicken breast. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Instructed PIC moving forward to ensure all logs required under variance are completed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment to have several shellstock tags without final sale date on them; per PIC, oysters associated with shellstock tags had already been sold. Observed latest shellstock tags with dates to be dated from December 2024. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Discussed ensuring final sale date is written on shellstock tags before they are filed away going forward. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the sanitizer concentration of the low-temp dishwashing machine in the back of house to be at 200 ppm chlorine as measured on chlorine test strips. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC had dishwashing machine serviced during time of inspection and sanitizer concentration of the machine was brought down to 50-100 ppm chlorine as measured on chlorine test strips. Discussed with PIC increasing frequency at which sanitizer concentration of the dishwashing machines is tested to ensure concentration remains within 50-100 ppm chlorine. Corrective Action: Corrected at time of inspection.