CASA BALAM COCINA MEXICANA

Observed a can of ant/roach spray stored in the main kitchen.

Can must be removed from premises.

A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator.

Observed a tray of tortilla shells stored next to hand wash sink in main kitchen.

COS shells were relocated.

food shall be protected from contamination by storing the food:

-In a clean, dry location; -Where it is not exposed to splash, dust, or other contamination; and -At least 6 inches (15 cm) above the floor.

Facility has unpaid food service permit fees. Copy of invoice left with PIC.

Upon arrival, the most current food service inspection was not posted.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed pans stacked without being air dried.

Utensils must be allowed to air dry prior to stacking.

Observed employee in the bar area storing cocktail mix and equipment/utensils store inside of ice used for customer consumption. Discussed Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee discarded all ice inside of ice bin at the bar

Observed 2 hotel pans of duck dated 7/4/24. Discussed with person in charge A food that requires date marking shall be discarded if it: Is appropriately marked with a date or day that exceeds 7 days. Food was discarded

Observed facility vacuum sealing fillet for more than 24 hours without an approved HACCP Plan. Discussed with manager and chef:

• A HACCP Plan is not required when a food service establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always:

1. Labeled with the production time and date,
2. Held at 41°F (5°C) or less during refrigerated storage, and
3. Removed from its package in the food service establishment within 48 hours after packaging. All fillets were discarded. Facility only vacuum seal for less than 24hrs.

Observed 4 containers of expired cream inside of the walk in cooler. Discussed time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Person in charge discarded