Mariscos Rio Bravo Mexican Seafood & Bar

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS, OBSERVED PRODUCTS DATED WITH SHELF LIFE OF 9 DAYS.

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."

*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

PROVIDE PROOF.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN BAR MACHINE SANITIZER CL AT 50 PPM, TESTED AT 0 PPM

*31 No soap at handsink

PROVIDE SOAP AND PAPER TOWEL BY ICE MACHINES STATION HAND SINK.

*34 Insect control devices-not over food/food prep

STORE FLIES AWAY FROM FOOD PREP. TABLE.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW CHICKEN ABOVE READY TO EAT FOOD PRODUCTS, KEEP IT AT THE BOTTOM SHELF.

*36 Cloths in-use for wiping between uses stored

*26 Advisory- "consuming raw#." alternate text

FOLLOW INSTRUCTION ABOVE.

*31 Hand sinks: number installed for convenient use

INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWEL TO THE ROOM WHERE ICE MACHINES ARE LOCATED. ALSO NEED TO INSTALL FRP OR BETTER MATERIAL PANEL ON THE WALL WHERE YOU GOING TO IN

*47 OTHER VIOLATIONS

If a food establishment changes its name, continuing under the same ownership, the establishment shall inform the director in writing of the change and pay the city a service fee , not more than seven

*36 Cloths in-use for wiping between uses stored

*43 Light - 50 foot : Food and utensils area

REPLACE / REPAIR OUT OF ORDER KITCHEN LIGHTS.

*21 RFSM - Not On Site

*32 Nonfood surfaces-design to be cleaned easily

INSTALL FRP PANEL OR BETTER MATERIAL ON THE WALLS WHERE ICE MACHINES ARE LOCATED.

*31 Individual, disposable towels

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEES' BEVERAGE ON FOOD PREP. TABLES.

*41 Food storage containers, identified with common name of food.

SALT CONTAINER???

*10 Clean Sight and Touch

ICE MACHINES

*46 Covered waste receptacle for women's restroom

*35 Hair Restraints effective

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*02 Cold Hold (41øF/45øF or below)

SHRIMP 46'F, FISH 46'F

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING OR STORE EMPLOYEE CUP ON FOOD PREP TABLE ALLOWED

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN BAR MACHINE SANITIZER AT 50 PPM. TESTED AT 0 PPM.

*45 Premises shall be maintained in good repair

ADJUST WALK IN COOLER DOOR

*32 Approved Food Contact Equip.

DO NOT USE STONE BOWL AS FOOD CONTACT SURFACE.

*18 Toxic items labeling-non original container

LABEL ALL CHEMICAL SPRAY BOTTLES

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

KEEP SANITIZER BUCKETS OFF THE FLOOR

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over bread

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Raw fish at 50.7 degrees Raw fish at 59.5 degrees Both stacked above the refrigeration line

*31 Handwashing lavatory - accessible

Washing raw oysters in the hand sink

*14 When to wash hands after handling soiled equip/utensil

*03 Food products not maintained at 135øF or above

Grilled jalepeno peppers held at 94.2 degrees

*20 Grease Trap Tickets