Mestizo Fusion Cuisine

Employee Health Policies Present

Supervisor/Person in Charge Present

Food Obtained from Approved Sources

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked chicken (55F at 3:30pm - Cooling) As per operator, cooling since 8am. At glass door reach in cooler: cooked chicken (54F at 3:05pm- Cooked Cooling) As per operator, cooling since 8am. Cooked chicken did not cool from 135F to 41F in a total of 6 hours. Chicken stored in large quantity in a thick container that is tightly covered with plastic wrap. See stop sale.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then handled clean plate of food from reach in cooler; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen; not removed from reduced oxygen package. Stored overnight in unit. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: cooked rice (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked chicken (55F at 3:30pm - Cooling) As per operator, cooling since 8am. At glass door reach in cooler: cooked chicken (54F at 3:05pm- Cooked Cooling) As per operator, cooling since 8am. Cooked chicken did not cool from 135F to 41F in a total of 6 hours. Chicken stored in large quantity in a thick container that is tightly covered with plastic wrap. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: cooked rice (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer: Cooked potatoes and cooked beans cooked 5 days prior then frozen; not date marked. Advised operator to date mark.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At reach in cooler: cooked beans cooked 5 days prior then frozen; taken out and thawed, held at refrigeration temperature ; not date marked. Advised operator to date mark.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen; not removed from reduced oxygen package. Stored overnight in unit. See stop sale.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed lettuce and herbs wrapped in paper towels. Operator removed paper towels. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut tomatoes at reach in cooler, operator stored properly. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with hose attached at mop sink on back dock.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm); Operator correct to 100ppm Chlorine sanitizer. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedures sent to operator. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Tres Leches (milk) prepared 8/4/24 no date marking. Educated operator on proper date marking procedures.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Observed unwashed mushrooms over lime juice and sauces. Operator stored properly. **Corrected On-Site**

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed vent hood dripping and coming down on storage rack. Advised operator to get cleaned more often.

Basic - Food stored on floor. Observed frying oil outside on back deck on the ground. Educated operator. **Corrected On-Site**

Basic - Insect control device installed over food preparation area. Observed bug zapper over prep table. Operator removed bug zapper. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed whipping cloth on cutting board at prep line soiled. Educated operator, operator properly stored. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Manager changed the solution chlorine 100 ppm **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink using chlorine and quat test kit.

Basic - Outer openings not protected with self-closing doors. Back door