CABO BREEZE MEXICAN GRILL AND TIKI BAR

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000 parts per chlorine sanitation. Operator replaced empty sanitizer and rechecked at 50 ppm. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container for tortillas and rice.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken and beef in walk-in cooler over beer kegs.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed cooked shrimp raw beef over raw fish in reach-in cooler

High Priority - Toxic substance/chemical improperly stored. Observed cooked shrimp chemical spray bottles and dish soaps on shelf at prep tables over food and equipment. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinaded beef, pork,chicken Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed shelf in walk-in freezer with meat stored on it is not 6 inches off floor.

Basic - Food-contact surface not smooth and easily cleanable. Observed molcajete bowls are being used.