EL SUPER PAN

SHELLSTOCK TAG NOT WITH CONTAINER OF MUSSELS IN WIC

C/A: Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, and that list: The harvester's identification number that is assigned by the shellfish control authority, (II) The date of harvesting (III) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested (IV) The type and quantity of shellfish, (V) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;"

COS: PIC WAS ABLE TO FIND INVOICE, CALL SHIPPER AND VERIFY THE TAG

OBSERVED BEANS & CHICKEN SOFRITO COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN. OBSERVED CRAB DIP IN A SKILLET COLD HOLDING ABOVE 41F IN REACH IN COOLER IN FRONT FOOD SERVICE. OBSERVED GODDESS DRESSING, HOMEMADE MAYO AND EGG/DAIRY AIOLI COLD HOLDING ABOVE 41F IN AN ICE BATH IN BAR AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED MULTIPLE TCS FOODS COLD HOLDING ABOVE 41F IN PREP TOP COOLER 1 & 2 AND IN AN ICE BATH IN FRONT FOOD SERVICE AREA IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED OR PLACED IN WIC TO CHILL

OBSERVED MULTIPLE TCS FOODS COLD HOLDING ABOVE 41F IN PREP TOP COOLER 1 & 2 AND IN AN ICE BATH IN FRONT FOOD SERVICE AREA IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED OR PLACED IN WIC TO CHILL

OBSRVED SEABASS AND DELI HAM NOT COOLING AT THE PROPER TIME AND TEMPERATURE IN WIC

C/A: TCS FOODS COOLING FROM AMBIENT/70F TO 41F SHALL COOL AT A RATE OF 7.25F/HR OR ANY RATE THAT ENSURES THE FOOD COOLS TO 41F IN 4HRS

COS: HAM AND SEABASS PLACED ON ICE BATHS TO CONTINUE COOLING

FACILITY NOT KEEPING SHELLSTOCK TAGS FOR 90 DAYS AFTER RECEIPT.

C/A: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED RAW SHRIMP AND COOKED ONIONS COLD HOLDING ABOVE 41F IN PREP TOP COOLERS IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW 41F

COS: FOOD DISCARDED

OBSERVED CONTAINER ICE SCOOPS ARE STORED IN FULL OF STANDING WATER CONTAINING DEBRIS AND WHITE SOLID SUBSTANCE.

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: ICE SCOOPS AND CONTAINER CLEANED AND SANITIZED

IN DISCUSSION WITH PIC, ITEMS ON MENU THAT MAY BE SERVED RAW OR UNDERCOOKED DO NOT HAVE AN ASTERISK NEXT TO THE MENU ITEM. CONSUMER ADVISORY ALSO DOES NOT HAVE AN ASTERISK NEXT TO IT AND IS NOT IN CAPITAL LETTERS

C/A: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item.

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

FACILITY HAS UNTIL 8/14/2023 TO MAKE CHANGE'S WHETHER TEMPORARY OR PERMANENT, TO MENU

COS: 8.11.2023; FACILITY EMAILED UPDATED MENU WITH CORRCTED CONSUMER ADVISORY

OBSERVED CHORIZO EMPANADAS SOTRED IN PREP TOP COOLER IN FRONT FOOD SERVICE DATED 7/31/2023. OBSERVED CUBAN SANDWICHES STORED IN COOLER IN FRONT FOOD SERVICE AREA WITH DATES 7/31/2023 & 7/25/2023. OBSERVED LOBSTER BUTTER STORED IN COOLER IN FRONT FOOD SERVICE AREA DATED 7/16/2023.

C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7 DAY SHELF LIFE.

COS: ALL FOOD DISCARDED

OBSERVED WIPING CLOTHS STORED IN SANITIZING SOLUTION BELOW THE MINIMUM REQUIRED CONCENTRATION FOR SANITIZING FOOD - AND NON-FOOD CONTACT SURFACES THROUGHOUT KITCHEN

C/A: SANITIZING SOLUTION SHALL BE MAINTAINED AT THE PROPER (PPM) PER MANUFACTURER FOR SANITIZING FOOD - AND NON-FOOD CONTACT SURFACES

COS: SOLUTION REMADE TO 200PPM