Blanco Cocina + Cantina

Inspector notes: Observed ROP beans 53*F in deep water bath in the walk-in cooler at the time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Per PIC, TCS beans were cooked the previous day. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed cooling logs not filled out for three separate dates, chosen at random within the previous 180 days; 2/10/26, 3/4/26, 4/2/26. TCS food cooled in ROP included cooked onion, salsa verde, carne asada, beans, and chicken breast. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Instructed PIC moving forward to ensure all logs required under variance are completed

Inspector notes: Observed establishment to have several shellstock tags without final sale date on them; per PIC, oysters associated with shellstock tags had already been sold. Observed latest shellstock tags with dates to be dated from December 2024. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Discussed ensuring final sale date is written on shellstock tags before they are filed away going forward

Inspector notes: Observed the sanitizer concentration of the low-temp dishwashing machine in the back of house to be at 200 ppm chlorine as measured on chlorine test strips. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC had dishwashing machine serviced during time of inspection and sanitizer concentration of the machine was brought down to 50-100 ppm chlorine as measured on chlorine test strips. Discussed with PIC increasing frequency at which sanitizer concentration of the dishwashing machines is tested to ensure concentration remains within 50-100 ppm chlorine