EL JINETE #4

1-2B: .03(3)(c)The certified food safety manager certificate expired in April 2026. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

6-1A: .04(6)(f)Observed several TCS (Time/Temperature Control for Safety) foods cold holding above 41°F for approximately 30 minutes to one hour. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were returned to the walk-in cooler.

15A: .05(6)(q)1&3The ambient temperature of the cooler is 44°F Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

6-1A: .04(6)(f)Observed several TCS (temperature control for safety) foods cold holding for less than 4 hours greater than 41 degrees Fahrenheit. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items allowed to cool in walk in cooler.

11C: .04(6)(c)Observed shrimp thawing in stagnant water. According to the PIC, only thawing for 10 minutes. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp was still cold holding at 41 degrees Fahrenheit or less. Shrimp removed from stagnant water, rinsed with cold water and placed in walk in cooler to continue thawing.

17D: .07(4)(b)Observed unopened and sealed containers of employee food stored above customer food items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food moved to employee designated area inside of another cooler.