Mariscos El Forro

Inspector's notes

No CFPM at unit during time of inspection. 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 employee washing hands in 3-compartment sink containing dirty dishware. Discussed the importance of proper hand washing and where hand washing should happen with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean, plastic containers stacked in handwash sink preventing worker's access to using it. Handwash sinks must be free of blockage at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw RTE foods stored on the same level and underneath raw shelled shrimp in refrigeration unit. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives with food debris hanging up next to the 3-bay sink. PIC stated the knives had been washed and were ready to be used. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled shrimp and raw octopus temping at 55°F in a cooler on the floor. Person in charge (PIC) stated they were placed in the cooler to thaw before being prepared and did not know when the items were put in the cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooler on the floor filled with raw octopus, raw oysters, raw tilapia, raw scallops, and raw shelled shrimp temping under 41°F. PIC stated the items were placed in the cooler to thaw before use. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw, shelled oysters stored in a trash bag with the shellstock identification tag thawing in a cooler. Molluscan Shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a molcajete made of porous material being used in food preparation. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded molcajete at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips for 3-bay sanitizer. Test strips are required for any sanitizers used with food contact surfaces. PIC obtained chlorine test strips during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary logs at time of inspection. Corrective Action: Correct prior to next routine inspection.