The Mission

Inspector notes: Observed two plastic bottles of drink mixers stored in ice intended for beverage service at the bar

Inspector notes: In the kitchen observed a food employee scratch their face and touch their hairnet. Then, without washing their hands observed the food employee put on gloves, continue food service, and handle equipment such as the fryer baskets. Observed a different food employee batter raw shrimp and raw mahi-mahi. Then, without washing their hands observed the food employee change their gloves and continue food service. Observed food employee handle equipment such as fryer baskets and garnish ready to eat foods. Observed dishwasher handle and rinse dirty plates, utensils, and equipment. Then, without washing their hands observed the dishwasher put away clean plates, utensils, and equipment

Inspector notes: Observed a large plastic container lid with a large crack used to cover cheese in the walk in cooler. In the outdoor walk in cooler, observed a large plastic container with cracks near the top of the container. The container was being used to store sliced tomatoes. The exterior of the container was covered in blue tape to hold it together. Multiuse food contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Instructed person in charge to discard any containers with cracks/damage

Inspector notes: Observed diced tomatoes/ 58°F held at room temperature on guacamole cart. According to person in charge the establish utilizes 4 hour time as a public health control (TPHC) for the tomatoes on the guacamole cart. No discard time observed on the cart or container of diced tomatoes. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed a covered container of cooked pinto beans/ 80-120°F and a covered container of cooked white beans/ 85- 114°F cooling in a container over 4 inches deep in the kitchen’s walk-in cooler. Observed two large, covered containers of house salsa/ 80-83°F over 12 inches deep cooling in the outdoor walk-in cooler. After discussion with the person in charge it was determined all TCS foods had been cooling for an hour. 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. The house salsa was transferred to deep ice baths at time of inspection. The cooked white beans were transferred to a thin layer in a hotel pan and was measured at 62°F an hour later. The cooked pinto beans were reheated to 165°F at time of inspection to redo the cooling process. Provided Cooling: An Acute Guide & Cooling Methods guidance documents electronically

Inspector notes: Observed knife stored in the gap between the counter and ice well at time inspection

Inspector notes: Observed a plastic bag of cooked pork and a plastic container of salsa Verazcruz dated 11/3/24 in the walk-in cooler

Inspector notes: In the outdoor walk-in cooler, observed multiple reduced oxygen packages (ROP) of raw pork. Per date mark and Person in Charge (PIC) pork was ROP'd on 11/8 (more than 48 hours prior). A HACCP plan is required for ROP TCS foods held more than 48 hours in ROP. PIC voluntarily discarded ROP pork. PIC confirmed TCS foods will not be held more than 48 hours in ROP. Provided Reduced Oxygen Packaging Sous Vide guidance document