El Manzanillo Family

Inspector notes: Observed handle of tongs planted inside container of meat (steak, chicken, and shrimp) in reach in cooler. PIC removed the tongs for wash rinse and sanitize. Rule: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensi...

Inspector notes: Observed no ambient thermometer in two of the reach in coolers. Rule: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Inspector notes: Observed active sanitizer in bucket at 0ppm chlorine. PIC discarded and refilled bucket with sanitizer reading at 50ppm. Rule: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperatu...

Inspector notes: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Note: Observed ROP salmon thawing under refrigeration inside its ROP packaging. PIC instructed to remove ROP fish from packaging prior to thawing per manufacturers instructions.

Inspector notes: Observed whole fish sitting in standing water in sink thawing. PIC turned faucet on to 70f to ensure appropriate methods. Rule: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF

Inspector notes: Note: Facility did not have a certified food safety manager. Facility has 30 days to obtain a food safety manager certification.

Inspector notes: Note: Observed sanitizer bucket in bar area to have a concentration greater than 100ppm of chlorine. PIC remade sanitizer to 100 ppm Chlorine.