Tacos Y Mariscos El Conchal

Inspector's notes

Observed no commissary logs on board at time of inspection. Informed PIC that logs must be available for inspectors to review at all times. Per PIC unit is moved after every service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Refrigerated prep table near entrance observed containing raw shrimp (51°F), cooked shrimp(55°F), cooked octopus(60°F), raw seafood ceviche (65°F), cut tomatoes (67°F), and cut lettuce (69°F) all above 41°F. Prep table was observed holding at 65°F 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. PIC confirmed the food had been brought over from fixed establishment within the past 2 hours, so all TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigerated prep table holding at 65°F at time of inspection. Other refrigerators on unit were properly holding at 40°F and 38°F, respectively. 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. Corrective Action: Correct prior to re-inspection by 8/23/25.

Inspector's notes

PIC did not have probe thermometer on unit for the monitoring of food internal temperatures. Only thermometers present was affixed to fridge interior. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection by 8/23/25.