MARISCOS ACAPULCO.

WI cooler unit at 45 F and slacking must be maintain proper food temperature of 40 F or below to avoid cross contamination

missing employee health policies and procedures

water leaks on ceiling in all areas must be replace or repair to proper condition floors missing tiles closed to three compartment sink must be replace or repair to proper condition

missing current grease trap ticket must be have current grease trap ticket

PIC must be ensure employees discard expired or outdated food containers and packages -not date or day marking -

using trash bags and recycle materials as food containers must be use approved containers as food containers

grease trap must be clean often to avoid unlawful smells and discharges

missing bodily fluids writing procedures /spill kit

ceiling tiles and walls with holes and water marks must be replace or repair to proper condition to avoid pest harboring and cross contamination

shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination

utensils stored upside in shelving dry area PIC must be ensure employees store clean utensils covered or inverted

waste water drainage pipes with leaks must be replace or repair to proper condition

using trash bags as food containers must be use approved containers as food containers to avoid chemical contamination

food containers inside cooler units with out lids or covered must be have lids or cover all food containers to avoid cross contamination

thermometers not working below correct food temperatures must be have visible and working thermometers

cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination

missing writing employee health policies

grease trap cover leaking unlawful fumes grease trap cover must be leak-proof to avoid unlawful discharges use as public health control

hand sink loose from wall in back area must be repair or replace to proper condition

using not approved nonfood surfaces tables on front area must be use approved nonfood surfaces on all areas

missing food labels on food containers must be labeling food containers in all areas

back door bent or missing weather strip must be replace or repair to closed all gaps in all areas to avoid pest harboring

using wood tables and absorbent material tables as equipment for food surfaces must be use approved equipment for food surfaces with smooth and easy to clean surfaces.

missing date marking on food containers inside cooler units must be have date marking in all food containers

missing bodily fluids writing procedures /spill kit

food containers without covers or lids food containers must be have covered or lids to avoid cross contamination

using thank you bags and trash bags as food containers must be use approved containers as food containers to avoid chemical contamination

shelving and racks with in all areas with rust and oxidize must be replace or repair to avoid cross contamination

after been clean food surfaces must be sanitize during operational hours

sanitizer bucket tested at 0 ppm

Replace residential freezer and microwave with commercial units.

Clean fan cover to WIC.

vent hood

seal/tight all open packages of food inn coolers

observed raw food store next to lime, avocado

no carbon board allow on the sheves

provide date marking for all foods in coolers

expired RFSM

0 ppm chlorine

No Registered Food Service Manager on site at time of inspection.

Employee observed transporting cooked fried fish with bare hands from fryer to plate.

Sanitizer buckets not clearly labeled. Potentially toxic substances should be clearly identified as such.

Multiple gaps in back screen door to kitchen. Daylight should not be visible on closed outer doors/openings.

Hold in ceiling be ice maker.

No sanitizer tested at greater than 10ppm Chlorine. Two sanitizer buckets and three compartment sink were tested.

Refried beans were at 118.7°F (hottest measurement) Cooked seasoned rice 120.0°F Foods in hot hold should be maintained at 135°F. If reheated, foods should be cooked to a temperature of at least

Employee observed rinsing off hands and drying with paper towel without soap.

Frozen shrimp and fish left out on counter to thaw. Foods should be thawed by being submerged under running water or under refrigeration.

CEILING TILE BY FRONT

TOXIC SPRAY BOTTLE NOT LABELED SANITIZER BUCKET

RAW BEEF OVER RAW FISH IN RIC

ITEMS IN BACK HAND SINK

WHILE CUTTING LIMES

ITEMS IN WIC MUST HAVE DATE

MUST USE UTENSILS WITH HANDLES

OPEN CONTAINER IN FOOD PREP AREA

OPEN CONTAINER OF COFFEE IN FOOD PREP AREA

RAW GROUND BEEF PATTIES OVER SEAFOOD RAW BEEF OVER RAW VEGETABLES

CONTAINER IN HAND SINK

STORED IN RIC

BY HAND SINK

DATE MARK ALL FOOD IN RIC