CALENTANO 2

Observed 2 containers of raw chicken stored directly above a container of raw beef and a container of raw pork in the reach-in cooler portion of the prep top unit located in the main kitchen. C/A: Foods must be stored in an appropriate manner to prevent the possibility of contamination. COS: pans of chicken moved to the bottom shelf and raw beef and pork containers moved to top shelf.

Observed multiple cold TCS foods distinguished with an asterisk (*) held above 41F in units located in the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded.

Observed a container of salsa rojo, salsa verde, and queso that PIC stated was prepared on Sunday (9/13) without a date marking. Observed a pan of rice that the PIC states was prepared Friday (9/11) without a date marking. All food items observed in the walk-in cooler located in the main kitchen. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS: items discarded.

Observed multiple live roaches in the onion baskets located in the main kitchen area and live roaches on the wall above the 3-compartment sink located behind bar #2. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed back door propped open without an air curtain, mesh screen, or other approved means of preventing pest entry. C/A: the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: back door closed during inspection.

Observed the walk-in cooler and a reach-in cooler located in the main kitchen with an ambient temperature observed above 41F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: 1) EHS re-checked ambient temperature of the walk-in cooler at 1:15pm and observed 41F 2) Per owner, facility had bought a reach-in cooler to replace the one in the walk-in cooler and it should be delivered this week.

Observed raw chicken stored directly on a pan of raw beef and raw beef stored directly on a pan of raw chicken at the bottom of the pre top unit in the main kitchen. Observed a container of raw shelled eggs stored above cooked riche and salsa in teh main kitchen's walkin cooler.

Oyter tags with harvest dates 7/3, 7/25 (X2), and 8/8 does not have the date recorded of the last sold; the furtherest tag date was from 7/3/26 and oysters are constantly being sold; and tags are nto maintained in chronological order.

Ice machine at bar #2 in the dinign room has pink mold on the internal chute.

Observed horichata uncovered in the front food service reach in cooler; peppers under the flat grill uncovered in the main kitchen.

No verification/evidence of parasite destruction available for the tilapia.

Consumer advisory is mission the disclosure for oysters, tilapia, and ceviche.

Shrimp and whole tilapia (used for cerviche) may be served undercooked, marinated without any record of parasite destruction.

Observed cold hold temperature violations in the walk in cooler.

Observed a ziploc bag containing oysters with no tag attached.

Oysters were purchased, by way of invoice, October 7, 8, 21, and November 7, without the facility having shell tags.

PIC does has not exhibited an active oversight of the facilities operation by violating risk factor violations associated with foodborne illnesses: cold holding temperature (repeated), consumer advisory (disclose repeat), employee health agreement verification, molluscan shell tags (repeat) and consistent health scores below B.

PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD.

No food temperature measuring device available to check cold held foods, or foods below 120F.

Consumer advisory is missing a disclosure for oysters.

OBSERVED BEANS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED.

OBSERVED BEANS, PORK CARNITAS AND RICE HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED.

FACILITY HAS OYSETERS DISTRIBUTED INTO SEVERAL DIFFERENT ZIP LOCK BAGS IN REACH IN FREEZER IN MAIN KITCHEN THAT ARE NOT ACCOMPANIED BY THE SHELLSTOCK IDENTIFICATION TAGS C/A: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: Pf (i) Except as specified under paragraph 3 of this subsection, on the harvester's tag or label, the following information in the following order: Pf (I) The harvester's identification number that is assigned by the shellfish control authority, Pf (II) The date of harvesting, Pf (III) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested, (IV) The type and quantity of shellfish, and (V) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;" and (ii) Except as specified in paragraph 4 of this subsection, on each dealer's tag or label, the following information in the following order: Pf (I) The dealer's name and address, and the certification number a.

OBSERVED NO HAND DRYING PROVISIONS PROVIDED AT HAND SINK C/A: THERE SHALL BE HAND DRYING PROVISIONS AT EACH HANDWASHING SINK WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS PROVIDED.

OBSERVED FROZEN OYSTERS AND USED WATER BOTTLE STORED IN HAND SINK C/A: A HAND SINK SHALL BE USED FOR NO OTHER PURPOSES THAN HAND WASHING; NOTHING SHALL BE STORED IN THE HAND SINK COS: ITEMS REMOVED.

OBSERVED PAN OF MEAT STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED FROZEN SLICES OF HAM STORED DIRECTLY ON SHELF UNCOVERED AND UNPROTECTED OF REACH IN FREEZER IN MAIN KITCHEN. OBSERVED CHURROS STORED IN BETWEEN BAGS OF FROZEN MEAT AND FROZEN VEGETABLES IN REACH IN FREEZER IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION COS: FOOD DISCARDED.

CONSUMER ADVISORY IS MISSING DISCLOSURE C/A: A CONSUMER ADVISORY IS REQUIRED TO HAVE A DISCLOSURE THAT INCLUDES A DESCRIPTION OF THE ANIMAL DERIVED FOODS OR IDENTIFICATION OF ANIMAL DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THE ITEMS ARE SERVED RAW/UNDERCOOKED OR MAY CONTAIN RAW/UNDERCOOKED INGREDIENTS FACILITY STILL HAS NOT CORRECTED THIS, FACILITY HAS UNTIL JULY 18TH TO CORRECT; NOTICE OF VIOLATION WILL BE ISSUED.

OBSERVED SHREDDED LETTUCE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN BREAST & RAW SHRIMP COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED BEANS, CHICKEN WINGS, CARNITAS, MEAT IN A BAG & RAW SHRIMPCOLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: CHICKEN & SHRIMP IN REACH IN PLACED IN WIC TO COOL; ALL FOOD IN WIC & PREP TOP DISCARED.

FACILITY SERVES OYSTERS; PIC UNABLE TO PRESENT REQUIRED SHELLSTOCK IDENTIFICATION FOR THE PAST 90 DAYS; ONLY 2 TAGS AVAILABLE C/A: THE IDENTITY OF THE SOURCE OF SHELLSTOCK THAT ARE SOLD/SERVED SHALL BE MAINTAINED FOR 90 CALENDAR DAYS BY USING AN APPROVED RECORD KEEPING SYSTEM EHS INFORMED PIC TO KEEP TAGS FOR 90 DAYS FOR UPCOMING DELIVERIES.

PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PIC SHALL BE ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT ALL EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS /ILLNESSES TRANSMISSIBLE VIA FOOD COS: EHS PROVIDED SPANISH EMPLOYEE HEALTH AGREEMENT, ENPLOYEES SIGNED ONSITE.

NO HAND DRYING PROVISIONS WERE OBSERVED AT HAND SINK IN MAIN KITCHEN C/A: THERE SHALL BE HAND DRYING PROVISIONS AT EACH HANDWASHING SINK WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS.

OBSERVED OPENED CANS OF COKE & SPRITE STORED ON PREP TABLE, DEEP FREEZER & HAND SINK IN MAIN KITCHEN. OBSERVED OPEN FOOD WRAPPER STORED ON DRY STORAGE SHELF NEAR FOOD FOR SALE C/A: EMPLOYEES SHALL CONSUME FOOD ONLY IN APPROVED DESIGNATED AREAS SEPARATE FROM FOOD PREP & SERVING AREAS, EQUIPMENT/UTNESIL AREAS & FOOD STORAGE AREAS. HOWEVER, DRINKING FROM A SINGLE SERVICE CUP WITH A SECURE LID & STRAW HANDLED TO PREVENT CONTAMINATION OF EMPLOYEES HANDS, THE CONTAINER, EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS, SINGLE SERVICE/USE ITEMS AREA ALLOWED COS: ALL CANS/FOOD DISCARDED.

CONSUMER ADVISORY IS MISSING DISCLOSURE C/A: A CONSUMER ADVISORY IS REQUIRED TO HAVE A DISCLOSURE THAT INCLUDES A DESCRIPTION OF THE ANIMAL DERIVED FOODS OR IDENTIFICATION OF ANIMAL DERIVED FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THE ITEMS ARE SERVED RAW/UNDERCOOKED OR MAY CONTAIN RAW/UNDERCOOKED INGREDIENTS CORRECT BY JUNE 18.

OBSERVED PORK HOT HOLDING IN STEAM TABLE BELOW 135F IN MAIN KITCHEN C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: PORK REHEATED TO 180F AT 1:25PM.

NO CFSM EMPLOYED AT FOOD SERVICE FACILITY C/A: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

OBSERVED ICE DUMPED IN HAND SINK BEHIND BAR #1 C/A: A handwashing facility may not be used for purposes other than handwashing COS: EHS INFORMED PIC HAND SINKS SHALL NOT BE USED FOR ANYTHING OTHER THAN WASHING HANDS.

CONSUMER ADVISORY ON MENUS DOES NOT HAVE A DISCLOSURE FOR RAW OR UNDERCOOKED FOODS ON MENU C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs ma.

OBSERVED BOXES OF CHICKEN AND SHRIMP STORED ON THE FLOOR IN MAIN KITCHEN AREA C/A: ALL FOOD SHALL BE STORED AT LEAST 6" OFF THE FLOOR IN A CLEAN AND DRY LOCATION COS: BOXES MOVED.