Tacos Y Mariscos El Conchal

Inspector's notes

Observed no staff on site with CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, owner has CFPM but was not onsite at time of inspection. PIC must have at least one person with a CFPM by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple foods out of temperature in both cold-holding units, including octopus at 53°F, cooked rice with corn 63°F, raw shrimp 55°F, cooked shrimp 51°F, raw, diced tomato 60°F, shrimp ceviche 53°F, shredded cabbage 61°F, shredded cheese 64°F, and another raw shrimp 57°F. Per PIC, most foods had been placed in fridges around 2pm, and only red onions at 61°F and oysters at 57°F were from the morning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Foods from the morning which were out of temperature were discarded voluntarily and all other foods were put on ice in working fridge or also discarded voluntarily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tall fridge showing temperature of 56°F with min/max thermometer after 10 minutes. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. After another 15 minutes with min/max thermometer left undisturbed in fridge reading 51°F the decision was made to transfer TCS foods to working fridge, which was holding at 42F. Corrective Action: Corrected at time of inspection. Corrective Action: Correct prior to re-inspection for the 2nd refrigerator.