Tarascos Mexican Restuarant (BASE)

**Observed potentially hazardous TCS food items improperly cold holding above 41 degrees F in RIC under prep top cooler (see temp log). CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: PIC stated cooler had been stocked 3 hours prior and placed on ice to rapidly cool.

**Observed several stacks of clean dishes wet stacked on shelving. CA: All dishes shall be completely air dried prior to tightly stacking. COS: PIC placed dishes out to air dry.

Observed improper separation of raw food animal foods and fully cooked foods; raw beef was stored above raw pork and raw seafood in the walk-in cooler, raw bacon was stored above raw produce and sauces. CA: Raw animal foods shall be stored separately from fully cooked/ready-to-eat foods and based on their minimum internal cook temps. COS: Foods were rearranged based on cook temps.

Observed potentially hazardous TCS foods improperly cold holding in various units throughout the facility. On the prep top cooler: sliced cucumber 54F, tomatillo sauce 44F, pico de gallo 45F, shredded lettuce 44F, shredded cheese 45F, corn 46F, spinach 46F, diced tomato 45F, guacamole 45F. On the countertop: jalapeno sauce 73F. In the walk-in cooler: blue cheese dressing 45F. On the ice bath: salsa 44F. In the bar reach-in cooler: cranberry juice 46F, orange juice 50F. In the cooler drawers: shrimp 45F, chorizo 43F. On self-serve buffet unit: pico de gallo 52F, shredded lettuce 44F, shredded cheese 44F, cheesecake 52F, sliced watermelon 45F, tomatillo sauce 48F, guacamole 48F, sour cream 49F. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. Blue cheese dressing was just received from a delivery and will be discarded or returned since it is unclear if it was received at temp. PIC discarded all buffet items. All other foods were out of temp for less than 4 hours and were moved to rapidly cool.

Observed potentially hazardous TCS foods improperly hot holding below 135F on the steam table (queso 126F, rice 122F). CA: Hot held TCS shall maintain an internal temperature of at least 135F or above. COS: PIC chose to reheat food above 165F.

Observed multiple pans/containers of stored food uncovered throughout the facility in the walk-in cooler, prep coolers and the buffet area. CA: Food shall be stored covered unless actively cooling or in use to prevent overhead contamination. COS: Lids were placed on all items.

Observed no chlorine sanitizer present in the dish machine at the bar that was actively in use for sanitizing bar glasses. The sanitizer line was placed in a bottle of rinse-aid instead of the sanitizer. CA: Sanitizer must follow the manufacturer's recommendation for sanitizing of food contact surfaces. COS: PIC changed out the chemicals so sanitizer was hooked up and after priming the line and re-running the machine it was at the correct concentration.

Observed working spray bottles of toxic substances with no label to indicate the contents, and two bottles of floor cleaner that were mislabeled as sanitizer. CA: Working containers used for storing poisonous materials shall be clearly and individually identified with the common name of the material.

Observed solution from a sanitizer bucket poured down the sink designated for washing produce. CA: The designated produce wash sink shall be used for the washing of produce only. The sink will be properly cleaned and sanitizer before it is used for produce.

Observed employee personal items (food, cups, speakers) stored on prep tops. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved all personal items to designated areas.