El Marinero

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment shall sanitize all equipment and utensils in 3-bay sink until dishwasher is serviced and in good repair.

Inspector notes: No person certified in food safety was present as needed at the time of inspection.

Inspector notes: The floors in the (kitchen and walk-in cooler) area is in poor repair. Missing tiles observed at entrance of kitchen. The physical facilities must be maintained in good repair.

Inspector notes: The floors in following areas have old rodent droppings corner of bar floor, and in front of storage closet next to bar. The physical facilities shall be cleaned as often as necessary to keep them clean. Staff cleaned rodent droppings and sanitized area at time of inspection.

Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (oysters) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Staff moved oysters above raw chicken at time of inspection. Proper storage of foods was reviewed.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment shall sanitize all equipment and utensils in 3-bay sink until dishwasher is serviced and in good repair.

Inspector notes: No person certified in food safety was present as needed at the time of inspection.

Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: Molluscan shellfish tags were observed not in chronological order and missing date of last shellfish sold. Proper shellfish record keeping reviewed. Staff put tags in order at time of inspection. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: Several food items was observed not marked with the date of preparation in walk-in refrigerator. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Staff placed labels with dates on food items at time of inspection.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Inspector notes: The presence of (rodent activity) is not controlled as evidenced by (dead rodents on trap) located in storage closet and droppings observed underneath 3 bay sink in the kitchen, underneath sinks in bar, and underneath equipment (lemon squeezer) in the kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. -Per interview of staff, establishment is on a monthly schedule with PCS. -Establishment must increase PCS to twice a month. -Staff removed dead rodents at time of inspection. -Staff cleaned and sanitized areas where droppings were observed during this inspection.

Inspector notes: The floors in following areas have rodent droppings near ice machine and storage closet. The physical facilities shall be cleaned as often as necessary to keep them clean. Staff cleaned rodent droppings and sanitized area at time of inspection.

Inspector notes: Insect control device observed stored above food prep area in the kitchen. Insect control devices shall be installed so that the devices are not located over a FOOD preparation area. -Establishment relocate the insect control device away from food prep area at time of inspection.

Inspector notes: The floors in the (kitchen and walk-in cooler) area is in poor repair. Missing tiles observed at entrance of kitchen. The physical facilities must be maintained in good repair.

Inspector notes: Both hand-washing sinks located in the kitchen were not in good repair. Knobs for hot water were not working and shall be replaced. Equipment must be maintained in good repair.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dishwasher to be used for washing ONLY. All equipment and utensils to be sanitized in the 3-bay sink.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Inspector notes: The faucet of the food prep sink was observed to be leaking. A plumbing system must be maintained in good repair and proper adjustment.

Inspector notes: The food prep sink was observed with an air-break. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device (an air-gap).

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. At the time of inspection, person in charge called maintenance to repair the unit. Establishment to use dishwasher to WASH ONLY. All equipment and utensils to be sanitized in the 3-bay sink.

Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as produce) in the 2-door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Shellstock tags did not have all of the required information: 1) The last date of sale was lacking. 2) Shellstock tags are not maintained for 90 days. 3) Shellfish tags are not kept in chronological order from the last date of sale. \

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Inspector notes: The following was observed to be thawing improperly: 1) Reduced oxygen packaged salmon was observed thawing with the package in-tact. Salmon was observed at 41 degrees Fahrenheit. Person in charge voluntarily disposed of food at the time of inspection. 2) Shrimp was observed thawing in stagnant water in the food prep sink. The water was turned on to allow the shrimp to thaw under running cold water.

Inspector notes: The floors behind the cookline and under the dishwasher have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: At the time of inspection, a water pipe near the hand sink at the far end of the kitchen was observed to be leaking/dripping into a pan. Per the PIC, a utensil was dropped onto the pipe and made a small pinhole. The pipe/plumbing is to be maintained in good repair.

Inspector notes: The hand-washing sink in the bar was lacking paper towels. Paper Towels were supplied at the time of inspection.

Inspector notes: Soap was not available at the hand-washing sink in the bar area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was provided at the time of inspection.