East Side Mariscos

Inspector notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed raw fish and shrimp stored on shelf above opened salsa and condiment containers in prep fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed 1/2 pan size holding cut tomatoes covered in walk-in fridge temp at 48*F prepped at 8:30am. Observed salad in prep table top temp at 52*F prepared 30 minutes prior to taking temperature. Observed shrimp and fish ceviche in prep table top temp at 48*F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. PIC added ice to prep tables to ensure TCS foods are kept at 41*F