El Pacifico Restaurante

Inspector notes: Observed unlabeled bottle containing a blue liquid. PIC identified liquid as glass cleaner. All working containers must be properly labeled. PIC properly labeled container at time of inspection

Inspector notes: Observed no certified food manager present onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation. This is a 2nd consecutive violation

Inspector notes: Observed PIC place raw chicken on cutting board by cook line and cut up to cook on stove. Then observed PIC remove cooked beef and place onto cutting board where raw chicken was previously placed and cut up. Discussed with PIC the importance of properly cleaning food contact surfaces that have contacted raw animal proteins prior to placing ready-to-eat foods/clean utensils on cutting board to prevent cross contamination. The cooked beef was placed back on the stove and cooked to 165'F at time of inspection

Inspector notes: Observed chili rojo with prep date of 6/3/2025 in walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Repeat violation. This is the 2nd consecutive violation

Inspector notes: Observed cooked shrimp water stored in bucket labeled as previously storing dishwashing liquid from manufacturer in walk-in cooler. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. All food items were embargoed and discarded. Reviewed with PIC the importance of not using past chemical buckets to store food. Repeat violation. This is the 2nd consecutive violation

Inspector notes: Observed PIC wash hands for less than 10 seconds and don gloves to begin work with food. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed white clams in back reach-in freezer with two shellstock tags. One shellstock tag has a harvest date of 5/7/2025. The second shellstock tag had a harvest date of 5/21/2025. No dates tracking sale of shellstock were noted on tags. PIC stated that a new batch of clams was purchased over the weekend and that a small remainder of clams from the old batch was left over. PIC was unsure when the remainder of the clams was sold and was unsure why both tags were present with the shellstock observed in the freezer. Shellstock from containers may not be commingled. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC relocated tags to storage area for tags to retain. Repeat violation. This is the 4th consecutive violation

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