MARISCOS EL PUERTO SPORTS BAR AND (BASE OF OPERATION)

6-1A: .04(6)(f)Several TCS food not being maintained at 41oF or below(see temp log). Food discarded. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

10D: .04(8)(b)In-use gallon of milk use-by date 5/15/26. Milk discarded. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and 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. (P)

15A: .05(6)(a)Walk-in cooler 42.4oF. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

3-1D: .04(5)(f)Several shellstock tags missing sold dates. Reviewed procedures with person-in-charge. The identity of the source of shellstock that are sold or served shall be maintained by retaining the tags or labels for 90 days, in chronological order, from the recorded date that the last shellstock is removed. (Pf) Shellstock shall not be commingled. (Pf)

2-2B: .03(5)(j)1&2Employee water bottles stored and above prep tables. Drinks discarded. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

4-2B: .05(7)(a)1Ice machine has mold-like accumulations. Food contact surfaces must be clean to sight and touch.

8-2B: .07(6)(c)Butane lighter stored over clean drinking glasses in bar. Bic lighter stored in same container with hand juice and thermometer. Chemicals relocated. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)

2-1C: .04(4)(a)1,2,3Employee placed cut limes into squeezer with barehands . Limes and juice discarded. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)

2-2A: .03(2)(m)Facility unable to provide in a verifiable mannner that employees are aware of their responsibility to report foodborne illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Employee water bottles and cup without secure lid and straw stored on prep table. Drinks relocated. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

3-1D: .04(3)(l)Facility not recording on shellstock tags dates the last oyster was sold. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Pf)

12A: .04(4)(q)Washed limes placed back into shipping box they came in. Limes re-washed. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12A: .04(4)(i)Raw mussels, scallops, and seafood mix stored in water. Water drained from food. Unpackaged food may not be stored in direct contact with undrained ice. (C)

12D: .04(4)(g)Prepping raw seafood in vegetable. Sink, washed, rinsed and sanitized. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)

6-1A: .04(6)(f)Several TCS foods not being maintained at 41oF or less. Food discarded. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

6-1B: .04(6)(f)Several TCS foods not being maintained at 135oF or above. Foods reheated. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)

15A: .05(6)(a)walk-in cooler has ambient temperature 49oF. walk-in cooler has an ambient temperature 49oF.