Tequila's Town Mexican Restaurant

Inspector notes: Observed raw shrimp stored above cooked pork. Observed cooked pork stored next to raw whole tilapia inside the reach-in unit. Additionally, observed cut pineapple and green peppers stored next to raw tuna, raw pork, and raw shell eggs in the reach-in unit at the grill station. CA/COS: Directed staff to rearrange food items according to proper storage hierarchy based on required cooking temperatures during the inspection. RCA: Raw animal foods must be stored separately from and below ready-to-eat (RTE) foods and organized according to minimum internal cooking temperatures to prevent cross-contamination.

Inspector notes: Observed food items (chile sauces, ceviche, cooked pork cuts, and jalapeños) stored uncovered inside reach-in units. CA/COS: PIC properly covered all listed food items during the inspection. RCA: Food must be protected from contamination by being properly covered, wrapped, or otherwise protected during storage.

Inspector notes: Observed packaged salmon thawing in the reach-in unit while still in its original reduced oxygen packaging. Package labeling indicates the fish must be removed from the packaging prior to thawing. RCA: Reduced oxygen packaged (ROP) fish labeled to be kept frozen until use must be removed from the packaging prior to thawing under refrigeration at 41°F (5°C) or below, or prior to or immediately upon completion of thawing under running water, to prevent the risk of Clostridium botulinum growth.