MARISCOS EL PACIFICO

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Squid and octopus vacuum packaged in establishment missing labeling requirements.

High Priority - Nonfood-grade bags used in direct contact with food. Tamales in walk in freezer and walk in cooler stored in direct contact with plastic grocery bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw shrimp in open box over open box of ready to eat churros. Operator rearranged storage levels. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, ceviche date marked 10/12. Operator removed to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler drawer under the grill, pastor (46F - Cold Holding); chorizo (47F - Cold Holding) per operator employee just refilled containers. All other time/temperature control food for safety in reach in cooler in temperature. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last served or kept in chronological order. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean portable cutting boards on shelf of dish area with discolored food residue staining.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by bulk ice bin blocked by clean plastic containers. Operator removed containers, states don't use the hand wash sink. Hand wash sink at front line by dish machine used to thaw frozen shrimp in strainer. Operator removed. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging - not using 10k bags, raw octopus then freezing and cooked squid, cooled down then frozen. Warning

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of dry storage area to store single service containers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid on prep table by vacuum sealer. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging in walkway of food prep kitchen cook line between grill and hood system and reach in cooler/steamtable.

Basic - Food stored on floor. In dry storage area, dry seasoning stored on floor and lard in container on floor. In walk in cooler ice for customers stored in bag on floor and frozen fry containers stored on floor. Operator began relocating all items stored on the floor. Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris build up on door.

Basic - Stored food not covered. In walk in freezer uncovered box of raw frozen steak. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in hand wash sink no running water and intestines thawing in three compartment sink standing water. Operator removed shrimp and turned on cool water for intestines. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket at 0ppm, operator added chlorine bleach. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt on bottom shelf of prep table missing product labeling. Operator asked employee to label. Corrective Action Taken Repeat Violation

High Priority - Container of medicine improperly stored. Container of medicine stored on top of press griddle next to reach in cooler. Operator relocated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in freezer, raw salmon in plastic over wrapped ready to eat stuffed peppers. In the walk in cooler, raw chicken stored over unwashed tomatoes. Operator relocated the raw chicken. Corrective Action Taken

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Rodent poison stored exposed in single service containers to the side of the flip top reach in cooler in the smoker alcove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a bucket at the wait station area, salsa (51F - Cold Holding) stored in melted ice. Operator added ice to container and at conclusion of inspection in correct temperature range. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a metal uncovered pan on top of the oven, queso (98F - Hot Holding) discussed with operator and relocated to the grill to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink black hose missing vacuum breaker after the splitter.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Shell stock tags not marked with date of last served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink closest the dish area used as dump sink as evident by strainer in the sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink when set up. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee food handler training present. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw oysters available. Inspector provided and operator posted. Corrected On-Site Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin with mold like substance build up in the interior.

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as a scoop in multiple containers in the walk in cooler.

Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelf to store tortillas.

Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom, no covered receptacle provided.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of the pass through window.

Basic - Equipment and utensils not properly air-dried - wet nesting. In the back storage area, clean plastic containers stacked while wet.

Basic - Equipment in poor repair. Bulk ice bin in poor repair, broken top piece to cooler, exposing ice.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exterior door with gap under door with visible light coming through.

Basic - Food stored on floor. Cut red onions stored the floor. Operator relocated. Multiple boxes of food stored on the floor of the walk in freezer. Jug of margarine on the floor of the cook line. In drys storage area bulk spices and chips stored on the floor. Corrective Action Taken

Basic - Stored food not covered. In the walk in cooler multiple uncovered containers of sauce. Employee began to cover. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef tubes stored thawing in bucket of standing water. Operator had employee relocate. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in used mop water by employee restroom. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk spices in white buckets missing product labeling.