El Pacifico Mexican Food

Inspector's notes

Observed ceviche, cooked shrimp, shredded cheese, machaca, and cut tomatoes in a prep table with temperatures between 46 to 48*F at time of inspection. Per PIC, all items were placed in the prep table less than an hour prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed ambient temperature of the prep table at 57.2*F with a min/max thermometer at time of inspection. Observed establishment with multiple other working coolers and freezers at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.