Mariscos el Navegante de Obson LLC

Inspector's notes

Establishment has oysters but did not have the shellstock tags with them at the time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Re inspection will be conducted within 10 days. Correct prior to re-inspection.

Inspector's notes

Observed raw shrimp being stored on the top shelf of a reach in prep cooler, above numerous RTE foods such as tomatoes. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Observed cooked pork (chicharrones) being held on top of hot holding well and having an internal temperature of 110*F. Person in charge moved this food item to the flat top grill to reheat. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer at time of inspection; they cook beef, tripa, and hot dogs. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment uses a chlorine solution to sanitize food contact surfaces and they did not have sanitizer test strips readily available. Corrective Action: Correct prior to re-inspection.