Mariscos El Viejon 2

Inspector's notes

Observed two large, covered metal pans that were approximately 3-4 inches deep but were stacked on top of each other filled with cooked rice in the walk-in cooler. According to the person in charge, the rice had been cooked and cooled the night prior in the walk-in cooler. The internal temperature of the cooled pans of rice as measured using a probe thermometer was 50°F for the bottom pan and 48°F for the top pan. Based on the time that cooling started for the rice, which was the night prior, the rice did not cool from 135°F to 70°F within 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours. The rice was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool the rice in wide, flat shallow and uncovered pans that are not stacked together up on the highest shelf directly across from where the fans are blowing the hardest in the walk-in to cool the food rapidly or to utilize ice baths. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloths stored dry on cutting boards all throughout the kitchen. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Did not observe a Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to acquire their CFPM. Person in charge is actively working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a handwashing sink with sanitizer buckets inside of it and no hand drying provision at another different sink in the kitchen. Discussed with person in charge that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal tray with mashed pinto beans inside of the walk-in cooler with a date marking of 3/29 on the container. Based on the date marking for the tray of beans, the beans should have been sold or consumed by the end of the day on 4/4. The beans in question were embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.