Mariscos El Nuevo Nayarit LLC

Observed potentially hazardous TCS foods improperly cold holding above 41F stored in two different reach-in coolers (RIC #1: salsa verde 44F, salsa roja 44F, salad dressing 51F, sour cream 51F, seafood sauce 48F, spicy sauce 47F. RIC #: all TCS foods in cooler are out of temp and internal thermometer reads 51F. See temp log). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or above. COS: Per PIC, all foods were out of temp for less than 4 hours. PIC chose to discard shredded cheese and fish salad. Remaining foods were moved to other coolers/freezers to rapidly cool. Cooler will not be used for storage of TCS foods until repaired and verified by health dept.

Observed improper cold holding of potentially hazardous TCS foods (house made dressing on the counter top; tuna salad, sliced tomato, diced tomatoes, raw steak in the prep top cooler; octopus stored outside). See temp log. CA: Cold held TCS foods shall maintain an internal temperature of 41F or below. COS: Dressing was discarded due to being held past expiration, octopus was discarded, items from prep top cooler were out of temp less than 4 hours and PIC moved to the freezer to rapidly cool.

Observed employee personal drink stored in the kitchen not in a single-use cup with lid and straw (opened can of soda stored on shelf with clean dishes). CA: Employee personal drinks shall be stored in a single-use cup with lid and straw and handled in a way to prevent contamination. COS: PIC removed drink.

Observed pan of octopus stored uncovered and exposed to rain outside the kitchen in the back alley behind the facility; observed pan of fish stored on the pavement in the same area. Observed container of sugar stored on the floor in the kitchen. CA: Food shall be protected by contamination by storing the food in a clean, dry location and at least 6" above the floor. COS: Foods stored outside were discarded by PIC.

Observed utensils stored in container of 82F standing water in between uses. CA: Utensils stored in between usage shall be stored in running water or water that is maintained at 135F or higher. COS: PIC moved utensils to the dish area.

Observed utensils stored within non-TCS food containers that did not have a handle. CA: Utensils can be stored in containers of food if their handles above the top of the food within the container. COS: PIC removed cups from containers.

Observed clean equipment stored directly on the floor. Observed PIC move the equipment from the floor to a food prep table. CA: Cleaned equipment and utensils shall be stored at least 6" off the floor and in a clean, dry location. COS: PIC moved equipment to the dish area to be cleaned/sanitized and food prep table was sanitized.

Observed employee personal items stored with food and clean equipment. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: CFSM moved items to designated

Observed raw shell eggs and bacon stored on a shelf in reach-in cooler in direct contact with RTE foods. CA: PIC moved raw bacon and eggs to appropriate shelf

Observed prepped stuffed quesadillas with raw shrimp on shelf above produce. CA: PIC moved food to correct shelf with raw meats

Observed utensil stored handle down in bulk sugar container. CA: PIC should ensure handle remains up at all times in containers to not be in contact with food

Observed raw oysters in reach in freezer stored without shellstock tags attached to the container. CA: Discussed with PIC. PIC had placed shellstock tags in a separate booklet. Educated PIC that shellstock tags must remain attached to the container of shellstock until the last shellstock from the container is sold or served, and then retained in the facility afterwards for 90 days. PIC immediately placed shellstock tag in the container properly.